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Baked Brie Bread Bowl Recipe
Ash Tyrrell

Baked Brie Bread Bowl Recipe

The first time I pulled this out of the oven, I nearly burned my fingers trying to tear into it too soon. That's how good the smell was. I'd made baked brie plenty of times before, but baking it right inside a hollowed-out bread boule turned it into something else entirely.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 round bread boule sourdough works best, but any crusty loaf will do – gives you a sturdy, dippable bowl once it's hollowed out
  • 2 tablespoons melted butter – brushed over the bread so it toasts golden instead of drying out
  • 1 wheel of brie about 12 ounces, room temperature – let it sit out first so it melts evenly instead of staying cold in the center
  • ⅓ cup peach jam – adds a sweet contrast that balances the richness of the cheese
  • ⅓ cup candied pecans chopped – toss in toasted pecans if you don't have candied ones on hand
  • 1 teaspoon fresh thyme leaves optional – a small herby note that cuts through the richness
  • Sliced apples and thin lemon cookies for dipping – pick something crisp or slightly sweet to scoop up the melted cheese

Method
 

  1. Start by heating your oven to 375°F so it's ready to go the moment your bread bowl is assembled. Using a serrated knife, cut a circle into the top of the boule, then pull out the bread inside with your fingers or a spoon. You want just enough room for the brie wheel to sit snugly in the center.
  2. Cut small slits around the outer edge of the bread, spaced about an inch apart. This helps the crust toast evenly and makes it easier to tear off pieces later. Then take your paring knife and score the top of the brie in a crosshatch pattern so the jam can soak down into the cheese as it bakes.
  3. Set the brie wheel into the hollowed-out center of the bread. Brush the melted butter generously over the top and sides of the loaf, making sure to get into those slits you cut earlier. This step is what gives the bread its golden, crackly finish.
  4. Spoon the peach jam over the top of the brie, letting it pool into the scored cuts. Sprinkle the chopped candied pecans over everything, then finish with a light scattering of fresh thyme leaves if you're using them.
  5. Slide the whole thing onto a baking sheet and into the oven for 20 to 30 minutes. You're looking for the brie to be completely melted and bubbly in the center, with the bread turning a deep golden brown around the edges.
  6. Pull it out of the oven and let it sit for just a minute or two before serving; the center will be molten hot. Set it on your table with sliced apples and lemon cookies for dipping, and let everyone dig in while it's still warm.

Notes

  • I always let my brie come fully to room temperature before baking, otherwise the center stays cool while the edges melt.
  • I like using a double-cream brie because it melts smoother and gets extra gooey compared to a standard wheel.
  • I brush butter into every single slit I cut, not just the top, since that's what gives me that crisp, toasted crust all around.
  • I keep a close eye on the last five minutes of baking because the jam can go from bubbly to burnt fast if my oven runs hot.
  • I save the scooped-out bread pieces from hollowing the loaf and toast them separately as extra dippers.