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Baked Brie & Fig Jam Bread Boule
10servings 10mprep time 75mtotal time

Baked Brie & Fig Jam Bread Boule

This doubly delicious Grace Baking Tuscan Boule recipe idea is super easier to pull off.  Featuring figs, a fancifully funny fruit filled with fantastically forthright flavor that forever favors food fans – unabashedly backed up by brie & blackberries begging to be beloved by taste buds, a little lemon, a slip of sugar, honey, a tickle of thyme, plus a plentiful pinch of pistachios... and poof; the perfect Baked Brie & Fig Jam Bread Boule. This is one mouthwatering manifestation of master cookery.  Give it a go.




  • 1 Grace® Baking Tuscan Boule
  • 1 (8 oz.) wheel Brie
  • 4 tbsp. butter, melted
  • ¼ cup pistachios
  • Fig Jam (recipe follows)

Fig Jam Ingredients:

  • 1½ lbs. fresh figs, stemmed and quartered
  • ½ lb. fresh blackberries
  • Rind of 1 lemon
  • 1 tbsp. freshly squeezed lemon juice
  • ½ tsp. salt
  • 1¼ cups granulated sugar
  • ⅛ cup honey
  • 2 fresh thyme sprigs


  1. Make the Fig Jam. Add figs, blackberries, lemon rind, lemon juice, salt, sugar, honey and thyme to a large pot and toss to combine. Bring to a boil over medium-high heat. Reduce heat to medium and allow mixture to cook for 45-55 minutes, or until jam thickens. Remove lemon rind and thyme, and set jam aside to cool.
  2. Preheat oven to 350˚F. Slice the top off the boule. Place the wheel of Brie on top of the boule and slice a circle around it, careful not to cut all the way down to the bottom of the boule. Set aside the wheel of Brie, and scoop out the bread, reserving for later.
  3. Cut slices around the side of the boule – spaced about 1.5 inches apart, and ¾ of the way down the side (so as not to cut through to the bottom of the loaf). Transfer the bread boule to a baking sheet, and brush the outer edges with melted butter.
  4. Place the wheel of Brie inside the boule. Top with jam and pistachios, and bake for 20 minutes, or until Brie is melted and bread is browned.
  5. Serve with scooped out bread pieces for dipping.