Baked Brie Bread Bowl

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This crowd-pleasing app only requires six ingredients (and minimal prep).
baked brie bread bowl recipe: sliced sourdough bread bowl with fig jam-topped melted brie oozing out of the crust
Andrew Bui/Let’s Eat

Baked Brie is an easy win when it comes to feeding a crowd, but you know what would make it even tastier? A sturdy, toasty loaf of sourdough. This recipe for a baked Brie bread bowl from the new cookbook Let’s Eat: 101 Recipes to Fill Your Heart & Home by Dan Pelosi is undeniable proof.

Inspired by his sister’s penchant for jam-topped Brie baked in phyllo, Pelosi crafted this simple, six-ingredient appetizer that’s ideal for serving to guests. “Crusty bread, ready to pull and dip (it’s like the bend and snap, but for snacks) into a well of warm, gooey Brie and sweet mostarda di frutta—though you can use any jam you like—sprinkled with fresh thyme leaves and a bit of grated cheese.”

Not only is there soft, doughy bread surrounding the molten cheese, but Pelosi also suggests turning the bread that’s removed from the center into crispy croutons to serve alongside it. Ingenious, if you ask us.

Reprinted with permission from Let’s Eat: 101 Recipes to Fill Your Heart & Home by Dan Pelosi © 2023. Published by Union Square & Co. Photography © Andrew Bui.


One 8-ounce Brie wheel

1 large sourdough boule (aka a round loaf)

4 tablespoons (½ stick) unsalted butter, melted

2 tablespoons freshly grated Parmesan or pecorino cheese

1 tablespoon fresh thyme leaves

2 tablespoons store-bought fig jam


1. Preheat the oven to 350°F. Line a rimmed quarter sheet pan with foil.

2. Slice off the top rind of the Brie wheel just enough to expose the cheese. Slice off the top inch of the sourdough loaf to create a flat surface. Center the Brie wheel on top of the loaf and cut around it, taking care to cut all the way down to, but not through, the bottom crust of the loaf. Remove the Brie from the loaf and remove the center section of the loaf. Slice the remaining outer crust of the bread bowl straight down in 1-inch segments, cutting all the way down, but not through, the bottom crust. Cut the reserved bread scraps into 1-inch croutons.

3. Place the croutons on the prepared sheet pan and toss with 1 tablespoon of melted butter and 1 tablespoon of cheese. Place the bread bowl in the center of the sheet pan and arrange the croutons around it. Brush the inside and rim of the bowl with the remaining 3 tablespoons of melted butter. Return the Brie to the center of the bowl. Sprinkle the remaining 1 tablespoon Parmesan and thyme around the rim of the bowl. Spoon the fig jam over the top of the Brie wheel.

4. Bake for 20 to 30 minutes, until the Brie is gooey and the bread is toasted. Transfer the bowl and croutons to a platter and serve.

Nutrition Facts
  • 291 calories

  • 23g fat

  • 10g carbs

  • 12g protein

  • 4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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