Cranberry Brie Pull-Apart Bread Bites are little pockets of gooey brie cheese and tart cranberries baked right into soft, fluffy bread. They have a chewy outside with melty cheese and fruity cranberry surprises inside, making each bite a perfect mix of flavors and textures. They’re great for holiday parties or as a fun snack that feels special but is really easy to make.
I love making these when I want something a bit fancy but without too much fuss. The combination of creamy brie and tangy cranberries always gets everyone asking for more, and the pull-apart style makes them great for sharing. One tip I have is to warm them just a little before serving so the cheese is nice and melty—it really makes the flavors pop.
These bites are a fun way to switch up regular bread, especially during the colder months when you want cozy, comforting food. I often serve them with a simple green salad or alongside some soup for a quick and tasty meal. They’re also perfect for bringing to gatherings because they look impressive but are easy to eat while chatting and hanging out.
Key Ingredients & Substitutions
Bread: A crusty round loaf like sourdough or French bread works best. The crust holds the structure while the inside stays soft. If you can’t find those, a sturdy Italian or rustic country bread also works well.
Brie Cheese: This soft, creamy cheese melts beautifully in the bread’s pockets. If you prefer, you can swap brie with camembert or a mild cream cheese for a different but still creamy texture.
Cranberries: Fresh or frozen cranberries add tartness and a pop of color. You can substitute with dried cranberries soaked briefly in warm water to soften, or even use tart cherries for a similar effect.
Herbs (Thyme & Rosemary): These fresh herbs add an earthy aroma that pairs perfectly with brie and cranberries. If you don’t have fresh herbs, dried ones can be used, but use about half the amount as they’re more concentrated.
How Do I Stuff the Bread Without It Falling Apart?
Careful cutting and gentle stuffing keep the bread intact. Here’s how to do it:
- Use a sharp bread knife to make 3/4 deep cuts, so the bread stays connected at the base.
- Cut in a crisscross pattern to create diamond-shaped pockets.
- Stuff small cubes of brie and some cranberries evenly in the pockets. Don’t overfill or the bread may break.
- Brush the butter and herb mixture into cuts and on the outside to help the flavors soak in and keep the bread moist.
- Wrap in foil for the first part of baking to keep the bread soft, then uncover to brown the top nicely.
Taking your time with these steps will give you soft, gooey bites that pull apart easily without crumbling.
Equipment You’ll Need
- Sharp bread knife – I recommend it because it makes clean cuts without squishing the bread.
- Large baking sheet lined with parchment paper – keeps everything from sticking and makes cleanup easier.
- Small mixing bowl – for whisking together the butter, honey, and herbs.
- Pastry brush – helps you evenly coat the bread with the butter mixture for flavor and golden color.
Flavor Variations & Add-Ins
- Swap cranberries for sliced apples and a sprinkle of cinnamon for a sweet twist.
- Use different cheeses like Swiss, Gruyère, or even blue cheese for varied flavor profiles.
- Add crisp bacon bits or toasted nuts inside the pockets for extra crunch and savory notes.
- Sprinkle fresh rosemary or thyme on top before baking for extra herb flavor and aroma.
Cranberry Brie Pull-Apart Bread Bites
Ingredients You’ll Need:
Main Ingredients:
- 1 round loaf of crusty bread (such as sourdough or French bread), about 8-10 inches in diameter
- 8 oz brie cheese, rind removed and cut into small cubes
- 3/4 cup fresh or frozen cranberries
For the Honey-Herb Butter:
- 2 tbsp honey
- 2 tbsp unsalted butter, melted
- 1 tsp fresh thyme leaves (plus extra for garnish)
- 1 tsp fresh rosemary, finely chopped
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes to bake, so plan for about 40 minutes total from start to finish. It’s a quick and easy dish that delivers impressive flavors!
Step-by-Step Instructions:
1. Preparing the Bread:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a sharp bread knife, cut the loaf diagonally about 1 inch apart, slicing about 3/4 through the bread. Then, turn the bread and make diagonal cuts the opposite way, creating a diamond pattern with pockets to fill.
2. Making the Honey-Herb Butter:
In a small bowl, mix together the melted butter, honey, thyme, rosemary, salt, and pepper. Stir until well combined—this mixture will add a lovely flavor and help keep the bread moist.
3. Stuffing the Bread:
Carefully stuff the brie cubes and cranberries evenly into the cut spaces of the bread. Take your time so the bread doesn’t break. Then brush the honey-herb butter all over the bread’s outside and into the crevices to add flavor and help the top brown nicely.
4. Baking and Serving:
Wrap the loaf loosely in foil, place it on the baking sheet, and bake for about 15 minutes. Then remove the foil and bake for another 10-15 minutes until the bread is golden and the cheese is melted and bubbly. Once done, garnish with fresh thyme leaves and serve warm. Guests can pull apart the bites easily to enjoy the gooey, fruity, and aromatic flavors!
Can I Use Frozen Cranberries?
Yes! Just make sure to thaw and drain them well before stuffing the bread to avoid extra moisture making the bread soggy.
Can I Make This Ahead of Time?
You can prep and stuff the bread a few hours in advance, then refrigerate it wrapped tightly. When ready, bake as directed, adding a few extra minutes if baking cold.
How Should I Store Leftovers?
Store any leftovers in an airtight container or wrapped tightly in foil at room temperature for up to 1 day. Reheat in the oven at 350°F (175°C) for 10 minutes to melt the cheese again.
What Can I Substitute for Brie?
Camembert or a mild, creamy cheese like Havarti work well as substitutes. Avoid very hard or crumbly cheeses as they won’t melt as nicely.
