Cranberry Brie Pull-Apart Bread Bites are little pockets of soft, warm bread filled with creamy brie cheese and tart cranberries. These bites are perfect for sharing, with gooey cheese and bursts of cranberry flavor wrapped inside fluffy dough that just pulls apart easily.
I love making these for gatherings because everyone always reaches for seconds — there’s something so fun about pulling the bread apart piece by piece. The combination of melty brie and sweet cranberries makes each bite feel special without needing a lot of fuss or fancy ingredients. It’s one of those snacks that’s simple but feels a bit fancy.
My favorite way to enjoy these is right out of the oven when the cheese is perfectly melted and the cranberries are still juicy. They’re great served as an appetizer or even a cozy afternoon treat with a cup of tea. I always keep a batch handy because they disappear so fast!
Key Ingredients & Substitutions
Round loaf of crusty bread: I like sourdough or boule because they hold up well and have a nice crust. If you can’t find these, a good artisan white bread or even a sturdy ciabatta loaf works well.
Brie cheese: The star of this dish! Its creamy texture melts beautifully. If you’re not a fan, Camembert or a mild goat cheese are good alternatives that melt well too.
Cranberries: Fresh or frozen both work, but fresh gives a brighter, tart bite. If you want less tartness, try dried cranberries soaked briefly in warm water to rehydrate.
Orange marmalade: Adds sweetness and a citrusy kick. If you don’t have marmalade, apricot jam or even honey can nicely replace it.
Fresh thyme: I love the herbal aroma it adds. If fresh isn’t available, dried thyme works, but use less as it’s stronger when dried.
How Do You Make Sure the Bread Pulls Apart Cleanly Without Falling Apart?
Scoring the bread correctly is key. Here’s how:
- Use a sharp serrated knife for clean cuts.
- Cut about 1 inch apart both horizontally and vertically, but don’t slice through the bottom crust. Stop before it.
- Take your time with this step to keep the loaf intact while making enough space for fillings.
This way, the bread stays together as a round loaf but pulls apart easily in bite-sized pieces filled with melty brie.
What’s the Best Way to Get Cranberries Soft and Sweet Without Losing Their Shape?
Simmering fresh or frozen cranberries gently with brown sugar and marmalade softens them and builds flavor without making a jam. Just keep the heat low and stir often for about 5 minutes.
This step brings out their natural tartness and balances it with sweetness, so they burst with flavor but still hold up well when baked inside the bread.
Equipment You’ll Need
- Sharp serrated knife – I use mine to make clean, even cuts in the bread without tearing it.
- Large baking sheet – perfect for holding the loaf while it bakes and toasted evenly.
- Mixing saucepan – I like to simmer the cranberries and sauce here to control the heat and stir easily.
- Brush or spoon – for spreading melted butter and cranberry mixture onto the bread evenly.
- _parchment paper_ – helps prevent sticking and makes cleanup easier.
Flavor Variations & Add-Ins
- Swap cranberries for raspberries or blackberries for a different berry twist—great for variety or deeper color.
- Add cooked, crumbled bacon or crispy pancetta inside the slits for a savory sweet combo.
- For a more herbal note, sprinkle rosemary or sage with the thyme before baking.
- Use goat cheese or gouda instead of brie for a different cheese flavor profile—especially nice if you prefer sharper or nuttier tastes.
Cranberry Brie Pull-Apart Bread Bites
Ingredients You’ll Need:
- 1 round loaf of crusty bread (such as sourdough or boule)
- 8 oz brie cheese, cut into small cubes
- 1/2 cup fresh or frozen cranberries
- 1/4 cup brown sugar
- 1/4 cup orange marmalade or orange jam
- 2 tbsp fresh thyme leaves, chopped, plus extra for garnish
- 3 tbsp unsalted butter, melted
- Optional: honey or maple syrup for drizzling
How Much Time Will You Need?
About 10 minutes prep time and 15-20 minutes baking time. You’ll spend some time scoring the bread and preparing the cranberry mixture, then let everything bake together until golden and melty. Perfect for a quick, impressive appetizer!
Step-by-Step Instructions:
1. Prep the Oven and Bread:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep things tidy. Take your round loaf and, using a sharp knife, carefully cut slices about 1 inch apart both horizontally and vertically—make sure you don’t slice all the way through the bottom crust so the loaf stays together.
2. Fill the Bread:
Push small cubes of brie cheese into each cut between the bread pieces. Then, in a small pan over low heat, combine the cranberries, brown sugar, and orange marmalade. Stir until the cranberries soften and sugar dissolves, about 5 minutes. Remove from heat and stir in the thyme.
3. Add the Cranberry Mixture and Butter:
Using a spoon, spread the warm cranberry mixture evenly into the cuts in the bread, pushing some sauce and berries inside. Brush the outside and top of the bread with the melted butter to help it crisp and brown in the oven.
4. Bake and Serve:
Put the loaf on your prepared baking sheet and bake for 15-20 minutes, until the brie is melted and oozy and the bread is golden and crisp at the edges. Remove from the oven, sprinkle more fresh thyme on top, and drizzle with honey or maple syrup if you like a little extra sweetness. Serve warm and enjoy pulling apart cheesy, cranberry-filled bites!
Can I Use Frozen Cranberries?
Yes, frozen cranberries work just fine! You can add them directly to the saucepan for the cranberry mixture—no need to thaw first. Just simmer a little longer if needed until they soften and the sauce thickens.
Can I Substitute the Brie Cheese?
Absolutely! Camembert or even a mild goat cheese can be great alternatives that melt well. Just make sure to cut the cheese into small cubes so it melts evenly throughout the bread.
How Should I Store Leftovers?
Store any leftover bread bites in an airtight container in the fridge for up to 2 days. To reheat, warm them in the oven at 350°F for about 10 minutes until the cheese is melty again.
Can I Prepare This Recipe Ahead of Time?
You can prep the loaf by scoring it and stuffing the cheese and cranberry mixture, then cover tightly with plastic wrap and refrigerate for a few hours before baking. Just bake it fresh right before serving for the best melty texture.