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Home  >  Inspire & Create  >  Christmas  >  Baked Brie Cob with Cranberry Sauce


Baked Brie Cob with Cranberry Sauce


10 mins


20 mins





Baked Brie Cob with Cranberry Sauce


  • 1 Coles Bakery White Cob Loaf
  • ¼ cup (80g) cranberry sauce
  • 2 x 250g brie wheels, at room temperature
  • 2 tbs extra virgin olive oil
  • 8 thyme sprigs


  1. 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.
  2. 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.
  3. Bake for 20 mins or until the brie melts and bread is toasted. Arrange the thyme sprigs around the brie in bread to serve.

SERVE WITH celery sticks, apple wedges, grissini and crackers

Use up the bread: Turn the inside of the loaf into breadcrumbs to use later. Process in a food processor, then freeze in a sealable bag for up to 3 months.

Energy 1493kJ/357 Cals (17%) Protein 15g (30%) Fat 25g (36%) Sat Fat 14g (58%) Sodium 485mg (24%) Carb 17g (5%) Sugar 5g (6%) Dietary Fibre 1g (3%)