Why You’ll Love This Recipe

I love how simple yet elegant this recipe is. It takes minimal effort but looks and tastes absolutely luxurious. The brie melts into the cranberry sauce, creating a rich, sweet, and savory filling, while the bread becomes perfectly golden and crisp on the outside. It’s the kind of dish I can place on the table and watch disappear in minutes — ideal for sharing with friends and family.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

450g Coles bakery white cob loaf
200g whole brie round
1/2 cup Coles cranberry sauce
2 tsp fresh thyme leaves
Toasted flaked almonds, to serve
Honey, to serve

Directions

1. I preheat the oven to 200°C (180°C fan-forced).

2. I cut the top off the cob loaf, about 3cm from the top, and set the lid aside. I remove the center of the bread to create a hole large enough to fit the brie.

3. I spread the cranberry sauce across the base and sides of the hollowed cob, then place the brie in the center. I sprinkle it with fresh thyme, and season lightly with salt and pepper.

4. I replace the lid, wrap the entire cob in foil, and place it on a baking tray.

5. I bake it for 35 minutes, or until the cheese is melted and gooey.

6. I let it stand for 5 minutes, then remove the foil. I finish it off by sprinkling toasted flaked almonds over the top and drizzling with honey before serving.

Servings and Timing

This recipe serves 10 people. It takes 10 minutes to prepare and 35 minutes to cook, ready in about 45 minutes total.

Variations

Sometimes I like to add a layer of caramelized onions or chopped pecans inside the cob for extra texture and flavor. For a more savory twist, I replace the cranberry sauce with fig jam or a drizzle of balsamic glaze. I’ve also tried using camembert instead of brie for a slightly stronger flavor — it works beautifully.

Storage/Reheating

If I have leftovers (which is rare!), I wrap the cob tightly in foil and refrigerate it for up to 2 days. To reheat, I place it in a preheated oven at 180°C for about 10 minutes until the cheese melts again. I avoid microwaving it, as it can make the bread soggy.

FAQs

Can I use camembert instead of brie?

Yes, camembert melts beautifully and gives a slightly earthier flavor.

What can I do with the bread I remove from the cob?

I like to cut it into cubes, toast them, and serve them as dippers for the melted cheese.

Can I use a different sauce?

Definitely. Fig jam, onion marmalade, or apricot chutney all work well as substitutes for cranberry sauce.

Can I prepare it ahead of time?

Yes, I assemble the cob up to a few hours ahead and refrigerate it until ready to bake.

How do I stop the bread from becoming soggy?

I make sure to use a crusty cob loaf and avoid overfilling it with sauce.

Can I bake it without foil?

Wrapping it in foil helps trap the heat so the cheese melts evenly without over-browning the bread, but I can uncover it for the last few minutes for extra crispness.

What’s the best way to serve it?

I like to serve it straight from the oven with a knife and extra crackers or toasted bread for dipping.

Can I make this with a smaller loaf?

Yes, I can use a smaller cob or round sourdough and adjust the brie size and baking time slightly.

What kind of honey works best?

A mild, runny honey works perfectly — it complements the creamy cheese without overpowering it.

Can I add nuts inside instead of just on top?

Yes, chopped pecans, walnuts, or almonds mixed into the cranberry layer add a lovely crunch.

Conclusion

This baked brie and cranberry in a cob is one of my favorite easy entertaining recipes. I love how the brie turns silky and rich inside the crusty bread, and the touch of cranberry, thyme, and honey brings out such beautiful balance. It’s warm, elegant, and irresistibly cheesy — the kind of dish that makes any gathering feel extra special.