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Baked Brie Bread Bowl

Baked Brie Bread Bowl
Total Time:
50 minutes
Active Time:
10 minutes


1 Bakery Sourdough round (unsliced)
1 (10-oz) jar apricot (or pineapple) preserves
1 (7-oz) Deli French Brie round (or wedge)


  1. Preheat oven to 350°F. Slice off top of bread (reserve). Remove insides by gently pulling with fingers, leaving a 2-inch border inside bread. Make vertical cuts around the outer rim of the bread bowl, 3 inches down and about 1 inch apart.
  2. Spoon one-half of the jam into the bread bowl. Cut top rind from Brie (discard rind), and place cut-side up in bread bowl. Spoon remaining jam over Brie and place reserved bread top over cheese. Bake 35–40 minutes or until cheese is gooey. Tear bread chunks from outer edge to dip. Serve.

Other Preparation Methods

  • Appetizer: Place Brie in the center of a thawed puff pastry sheet. Stretch and wrap pastry around Brie; brush with beaten egg. Bake 25 minutes at 400°F or until pastry is golden brown and cheese is gooey. Drizzle with honey.
  • Sandwich: Layer sliced Brie, sharp cheddar, and apples with honey and cracked black pepper between 2 slices of thick-cut, buttered bread, and grill until cheeses melt.

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Nutritional Information

Amount per 1/6 recipe serving: Calories 440, Total Fat 12.00g, Sat Fat 7.00g, Trans Fat 0.00g, Chol 35mg, Sodium 660mg, Total Carb 70g, Fiber 2.00g, Sugars 32g, Protein 14g, Calc 15%, Vit A 0%, Vit C 0%, Iron 15%

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