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Brie & Cranberry Monkey Bread

By Chef Dee Johnston on January 12, 2019

Brie & Cranberry Monkey Bread

 

Brie & Cranberry Monkey Bread

with Fresh Herbs

Serves 10-12

 

This unique pull-apart bread is ideal for a Sunday brunch, a party, potluck, or just for fun!  Sweet and savory flavors blend beautifully in this easy-to-make treat. 

 

What you’ll need:

1 pound French double-cream brie with rind on, chilled until firm

2 16-oz. cans refrigerated biscuit dough

2 teaspoons fresh rosemary, minced

1 teaspoon fresh thyme, minced

1 14-oz. can whole berry cranberry sauce

10 cup Bundt pan

Cooking spray

 

Steps:

  1. Preheat oven to 375 degrees.  Lower oven rack to lower 1/3 of oven.
  2. Coat the Bundt pan with cooking spray.
  3. Cut Brie into 1 inch cubes and set aside.
  4. Open biscuits and separate into individual biscuits. Tear each biscuit in half.
  5. Flatten a piece of torn dough in your palm, place 1 cube of brie into the center and pinch dough around the cheese to enclose.
  6. Roll into a ball and place into the prepared Bundt pan. Repeat with all the remaining biscuits.
  7. Fill 1/3 of the Bundt pan with the filled biscuits, spacing them evenly. Sprinkle with 1/3 of the combined minced rosemary and thyme. Evenly distribute 1/3 of the whole berry cranberry sauce over the top of the bread.
  8. Repeat with remaining ingredients, ending with cranberry sauce.
  9. Bake in preheated oven for 50 to 60 minutes or until golden brown and bubbly on top.
  10. Transfer to wire rack and cool for 10 minutes before inverting onto serving dish. Serve warm.

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Chef DeeI am a chef, registered nurse, and health coach and live in a glorious agricultural valley in Ventura, California. I create most of my own recipes using organic and sustainable foods whenever possible and have shared many of them in my Gourmet Goddess cooking parties. Preparing and serving healthful, delicious, and beautiful food is my passion! I look forward to having you join us. Enjoy the recipes! - Chef Dee

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