Have you ever had people drop by unexpectedly or with little notice, but you still want to serve them something delicious and amazing? That’s where this quick and easy Mini Cranberry-Brie Pull-Apart Bread comes in. Made with just a handful of ingredients and one easy hack, this stunning and delicious appetizer is ready in no time!
I usually cook from scratch, but I’m all in favor of making quick and easy recipes like this one. Canned biscuits do most of the hard work in this recipe, and you can even use canned cranberry sauce if you don’t have any on hand.
Brie and cranberry are a delicious combination, and this easy, ooey and gooey bread is so fun to nibble on. Like any pull-apart bread, it comes apart in easy-to-eat chunks, so pour a glass of wine and get in there with your fingers for a delicious appetizer and snack!
Ingredients
- Refrigerated biscuits – 8 biscuits.
- Wheel of brie – A 4-oz wheel is just fine.
- Whole cranberry sauce – You can use canned cranberry sauce if you don’t have any leftover.
- Butter – I use salted butter but unsalted is fine.
- Cooking spray
How To Make Mini Cranberry-Brie Pull-Apart Bread
- Heat your oven to 350°F (175°C) and coat a 6-inch bundt pan with cooking spray to ensure easy release.
- Slice each biscuit into eight small pieces using a sharp knife or scissors.
- Shape each piece of biscuit dough into a small ball with your hands.
- Arrange a layer of biscuit balls in the prepared bundt pan, followed by a spoonful of cranberry sauce and a few brie cubes.
- Continue layering the biscuit pieces, cranberry sauce, and brie until the pan is filled to the top.
- Microwave the butter until melted and pour it evenly over the assembled layers in the pan.
- Cook in the oven for about 40 minutes or until the top is golden and the bread is fully baked.
- Rest the bread in the pan for 5 minutes to allow it to firm up slightly.
- Invert the bundt pan onto a serving plate, letting the bread release completely.
- Enjoy immediately while it’s still warm, gooey, and delicious!
Step-By-Step Process
Chef Jenn’s Tips
- Your brie will cut easier if it is super cold.
- For a festive touch, garnish the finished bread with fresh rosemary sprigs or a sprinkle of chopped nuts.
- Ensure the butter is evenly drizzled for a rich, golden finish.
- Let the bread rest for 5 minutes in the pan before flipping to prevent breaking apart.
- Serve with small forks or toothpicks for easy grabbing, especially at parties.
Recommended
Serving Suggestions
This Mini Cranberry-Brie Pull-Apart Bread is perfect as a starter or party appetizer. Pair it with a crisp salad for a lighter contrast, or serve alongside a charcuterie board filled with cured meats, olives, and fresh fruits for a truly indulgent spread. For drinks, sparkling wine or a light white pairs beautifully with the creamy brie and tart cranberry.
Storage
If you’re lucky enough to have leftovers, let the bread cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container. It will keep in the refrigerator for up to 2 days. To reheat, place it in a low oven (300°F/150°C) until warmed through.
For freezing, wrap the fully baked bread tightly in foil and place it in a freezer-safe bag. It will keep for up to 1 month. When ready to serve, thaw it in the fridge overnight and warm it in the oven to regain its gooey, delicious texture.
Mini Cranberry-Brie Pull-Apart Bread
Ingredients
- 1 can refrigerated biscuits 8 biscuits
- 4 ounce wheel of brie
- ½ cup whole cranberry sauce you can use canned
- cooking spray
Instructions
- Heat your oven to 350°F (175°C) and coat a 6-inch bundt pan with cooking spray to ensure easy release.
- Slice each biscuit into eight small pieces using a sharp knife or scissors.
- Shape each piece of biscuit dough into a small ball with your hands.
- Arrange a layer of biscuit balls in the prepared bundt pan, followed by a spoonful of cranberry sauce and a few brie cubes.
- Continue layering the biscuit pieces, cranberry sauce, and brie until the pan is filled to the top.
- Microwave the butter until melted and pour it evenly over the assembled layers in the pan.
- Cook in the oven for about 40 minutes, or until the top is golden and the bread is fully baked.
- Rest the bread in the pan for 5 minutes to allow it to firm up slightly.
- Invert the bundt pan onto a serving plate, letting the bread release completely.
- Enjoy immediately while it’s still warm, gooey, and delicious!
Notes
Chef Jenn’s Tips
- Your brie will cut easier if it is super cold.
- For a festive touch, garnish the finished bread with fresh rosemary sprigs or a sprinkle of chopped nuts.
- Ensure the butter is evenly drizzled for a rich, golden finish.
- Let the bread rest for 5 minutes in the pan before flipping to prevent breaking apart.
- Serve with small forks or toothpicks for easy grabbing, especially at parties.