Cranberry Brie Pull-Apart Bread Bites are little pockets of deliciousness that combine the tartness of cranberries with the creaminess of melted brie, all wrapped in soft, pillowy bread. Each bite is bursting with flavor and perfect for sharing at any gathering or just enjoying as a cozy snack.
I love making these whenever friends come over because they’re easy to pop in the oven and always vanish fast from the plate. One tip I’ve learned is to warm the brie just enough so it’s gooey but not runny—that way it holds perfectly inside the bread while still giving you that rich, creamy surprise in every bite.
My favorite way to serve these bites is fresh out of the oven, maybe alongside a simple green salad or your favorite holiday drink. They’re the kind of treat that brings people together without any fuss, and I always feel like they add a little extra cheer to the table.
Key Ingredients & Substitutions
Bread: I love using French or sourdough bread because they hold up well and get crispy edges. If you prefer, try a rustic Italian loaf or even a sturdy sandwich bread for softer bites.
Brie Cheese: Soft, creamy brie is key for that melty texture. You can swap it with camembert or even melted mozzarella if you want a milder flavor.
Dried Cranberries: They add a sweet-tart punch. If you don’t have cranberries, chopped dried cherries or raisins work well too.
Fresh Thyme: Thyme brings a fresh, herby note to balance the richness. If you don’t have fresh, dried thyme is okay, just use less.
Butter & Garlic: Butter helps toast the bread and carry flavors. You can use olive oil instead, but butter gives a richer taste. Minced garlic can be fresh or jarred; fresh packs more flavor.
How Do You Cut the Bread to Get Perfect Pull-Apart Bites?
The key to great pull-apart bread is how you slice it:
- Cut about 2-inch cubes but don’t slice all the way down. Leave about half an inch at the bottom so the bread stays connected.
- Go slow and use a sharp knife so the bread doesn’t tear or crumble.
- This technique lets the cheese and cranberries easily tuck into the gaps, and after baking, the pieces come apart without falling apart.
- Before adding fillings, gently pull pieces apart to create space, then stuff in cheese and cranberries for even flavor distribution.
Equipment You’ll Need
- Baking sheet or round baking dish – I recommend a rimmed sheet for easy handling and even baking.
- Sharp serrated knife – makes clean cuts into the bread without tearing it apart.
- Small mixing bowl – for combining the melted butter, garlic, and herbs.
- Brush or spoon – to spread the garlic-butter mixture over the bread evenly.
- Oven – for baking the bread until golden and gooey.
Flavor Variations & Add-Ins
- Swap Brie for other soft cheeses like camembert or goat cheese for different flavors.
- Add chopped walnuts or pecans with the cranberries for some crunch and extra richness.
- Use fresh rosemary or sage instead of thyme for a different herby aroma.
- Mix in cooked, crumbled bacon for a smoky, salty twist that pairs well with the sweetness of cranberries.
Cranberry Brie Pull-Apart Bread Bites
Ingredients You’ll Need:
- 1 large loaf of French bread or sourdough bread
- 8 oz Brie cheese, rind removed and cut into small cubes
- ½ cup dried cranberries
- ¼ cup fresh thyme leaves (plus extra for garnish)
- ¼ cup unsalted butter, melted
- 1 clove garlic, minced
- ¼ cup cranberry sauce or jam (optional, for dipping)
- Salt and black pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15-20 minutes to bake, so around 30 minutes total from start to finish. It’s quick enough to whip up before a party or snack time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing a baking dish to prevent sticking.
2. Slice the Bread:
Cut the bread into roughly 2-inch cubes, but be careful: don’t cut all the way through. Leave about half an inch at the bottom so the bread stays connected and the pieces can pull apart easily after baking.
3. Make the Garlic-Thyme Butter:
In a small bowl, mix the melted butter, minced garlic, fresh thyme leaves, salt, and pepper until well combined.
4. Stuff the Bread:
Using your fingers or a spoon, gently pull apart the bread cubes just enough to tuck in Brie pieces and dried cranberries evenly throughout the loaf. This ensures every bite bursts with flavor.
5. Brush and Bake:
Brush the garlic-thyme butter all over the bread, making sure it seeps into the cracks and crevices. Place the bread on your baking sheet or dish and bake for 15-20 minutes until the Brie melts and the bread gets golden and crunchy on the edges.
6. Garnish and Serve:
Once baked, sprinkle extra thyme leaves over the top for a fresh, fragrant touch. Serve warm with cranberry sauce or jam on the side for dipping if you like.
Can I Use Frozen Brie for This Recipe?
Yes, you can use frozen Brie, but be sure to thaw it completely in the fridge overnight before cutting it into cubes. This helps the cheese melt evenly and prevents excess moisture in the bread.
Can I Prepare the Bread Bites Ahead of Time?
Absolutely! You can stuff the bread with Brie and cranberries and brush with butter a few hours before baking. Cover tightly with plastic wrap and refrigerate until ready to bake. Add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftover Bread Bites?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 300°F (150°C) for 5-10 minutes to restore their gooey goodness without drying out.
Can I Use Other Dips Instead of Cranberry Sauce?
Definitely! Creamy honey mustard, fig jam, or even a savory herb dip are excellent alternatives that pair wonderfully with the Brie and bread bites.