Baked brie cob with cranberry sauce

Take your starter to a new level with this decadent dish. Packed with oozy brie and cranberry sauce, this cob loaf is a festive crowd-pleaser.





  • 1 Coles Bakery White Cob Loaf
  • 1/4 cup (80g) cranberry sauce
  • 2 x 250g brie wheels, at room temperature
  • 2 tbs extra virgin olive oil
  • 8 thyme sprigs



Preheat oven to 180°C. Line a baking tray with baking paper. Use a large serrated knife to cut 4cm from the top of the loaf. Remove the bread from the centre of the loaf, leaving a 2cm-thick shell (reserve bread for another use). Brush the inside of the bread shell with cranberry sauce.


Use a small sharp knife to carefully cut around the top of each brie to remove the rind on top. Place 1 brie, cut-side up, on a clean work surface. Top with the remaining brie, cut-side down, and arrange in the centre of the bread shell. Use a small sharp knife to score the rind on top of the brie. Drizzle with oil. Place on the lined tray.


Bake for 20 mins or until the brie melts and bread is toasted. Arrange the thyme sprigs around the brie in bread to serve.

Dietary information


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.