Cranberry Brie Pull-Apart Bread Bites are little pockets of cheesy, fruity goodness wrapped in soft, buttery bread. The creamy brie melts just right, while the cranberries add a nice pop of tartness that makes every bite a little celebration. It’s an easy, fun snack or appetizer that’s perfect for sharing.
I love making these when I want something that looks impressive but doesn’t take forever in the kitchen. The way the bread pulls apart makes it super fun to eat, and there’s always a mix of gooey cheese and juicy cranberry in every piece. I usually sneak a few before anyone notices!
These bites are great for parties or cozy nights at home with a glass of wine. I like to serve them warm, right out of the oven, so the brie is nice and melty. They’re also a hit during the holidays because of the festive cranberry color and comforting flavors.
Key Ingredients & Substitutions
Bread: A crusty loaf like sourdough or boule works best for pull-apart texture. If you can’t find these, a sturdy Italian or French bread also works well. Just avoid very soft sandwich bread as it won’t hold the chunks.
Brie Cheese: This cheese melts beautifully for a creamy texture. If you prefer, camembert or a mild goat cheese can be interesting substitutes but keep the rind intact for the best melt.
Cranberries: Fresh cranberries add tartness and juiciness, but dried cranberries work nicely too. If using dried, soak them in warm water for 10 minutes to soften before adding.
Honey or Maple Syrup: Both add sweetness that balances the tart cranberries. You can swap for agave nectar or a mild fruit jam like apricot for a twist in flavor.
Butter: Melted butter helps create a golden, crisp crust and keeps the bread moist inside. For a dairy-free option, try olive oil or vegan butter instead.
How Do You Cut and Stuff the Bread for Perfect Pull-Apart Bites?
The key to the pull-apart bread is how you cut and stuff it. You want chunks that are still attached at the bottom so the loaf stays together but easy to pull apart after baking.
- Use a sharp knife to cut into the bread about 3/4 down—don’t slice all the way through, or the loaf will fall apart.
- Cut the bread into a grid pattern, roughly 2-inch squares. Rotate the loaf between cuts to create even cubes.
- Carefully stuff the cheese and cranberries into each cut, gently pushing them into the crevices without breaking the bread.
- Drizzle the butter mixture evenly over and allow it to seep into all gaps for a rich, flavorful bite.
Take your time with the cutting and stuffing step—it makes all the difference between a gooey, intact pull-apart and a crumbly mess. If the brie is too cold and stiff, let it sit out a bit before cutting so it melts better in the oven.
Equipment You’ll Need
- Round baking pan or baking sheet – I use this to hold the loaf securely while baking and to help it keep its shape.
- Sharp knife – makes clean cuts into the bread without tearing it apart.
- Small spoon or butter knife – for gently stuffing the cheese and cranberries into the cuts.
- Brush or spoon – to evenly distribute melted butter and honey over the bread.
- Parchment paper – helps prevent sticking and makes cleanup easier.
Flavor Variations & Add-Ins
- Switch cranberries for chopped dried apricots or raisins for a different sweetness and chew.
- Add fresh herbs like rosemary or sage to the butter mixture for extra aroma.
- Swirl in some fig jam or orange zest with the honey butter for a fruity twist.
- Use different cheese types, like sharp cheddar or blue cheese, to change up the flavor profile.
Cranberry Brie Pull-Apart Bread Bites
Ingredients You’ll Need:
- 1 round loaf of crusty bread (such as sourdough or boule), about 8 inches in diameter
- 8 oz brie cheese, rind removed and cut into small chunks
- 3/4 cup fresh or dried cranberries
- 2 tablespoons honey or maple syrup
- 2 tablespoons butter, melted
- 1 tablespoon fresh thyme leaves (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 30 minutes to bake, including time for the bread to turn golden and the cheese to melt perfectly. Let it rest for a few minutes before serving, so it’s nice and warm but easy to handle. Overall, you’ll spend about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepping the Bread:
Start by preheating your oven to 350°F (175°C). Line a round baking pan or baking sheet with parchment paper to catch any drips. Then, using a sharp knife, carefully cut the bread about three-quarters of the way through, both horizontally and vertically, to create roughly 2-inch cubes that stay connected at the base. This will make it easy to pull apart after baking.
2. Stuffing with Cheese and Cranberries:
Gently push pieces of brie cheese into the cuts all over the bread. Next, tuck cranberries into the spaces between the cheese. Try to spread these evenly so every pull-apart bite has a little cheese and cranberry.
3. Adding the Butter Mixture and Baking:
In a small bowl, stir together the melted butter, honey (or maple syrup), salt, pepper, and fresh thyme leaves if you’re using them. Drizzle this delicious mixture generously over the stuffed bread, making sure it seeps into the cracks. Place the bread on your prepared pan and cover it loosely with aluminum foil.
Bake for 15 minutes covered, then remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly, and the bread turns golden brown. Let it cool just a bit before serving.
4. Serving:
Serve the pull-apart bread warm, so each bite has melty brie, tart cranberries, and buttery bread. It’s a tasty appetizer or cozy snack, especially nice with a glass of your favorite wine.
Can I use frozen cranberries for this recipe?
Yes! Just make sure to thaw them completely and pat them dry before stuffing into the bread. This helps prevent extra moisture that could make the bread soggy.
Can I prepare this pull-apart bread ahead of time?
You can assemble the bread and add the cheese and cranberries a few hours before baking. Keep it covered in the fridge and bake just before serving for the best melty texture.
How should I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 1 day, or refrigerate for up to 2 days. Reheat in the oven at 300°F until warm and melty again.
Can I substitute the brie cheese?
Absolutely! Camembert or a creamy goat cheese work well too. Just choose cheeses that melt easily and have a mild flavor to complement the cranberries.