Mini Cranberry-Brie Pull-Apart Bread
Add Preferred SourceHave 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
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 350°F (175°C) and lightly coat a 6-inch bundt pan with cooking spray to ensure the bread releases easily after baking. This will prevent sticking and make serving much simpler.
Slice each biscuit into eight small pieces using a sharp knife or kitchen scissors. Shape each piece into a small ball with your hands, making them roughly uniform in size so they bake evenly.
Start assembling the bread by placing a layer of biscuit balls in the bottom of the bundt pan. Add a spoonful of cranberry sauce and a few cubes of brie cheese on top. Continue layering the biscuit balls, cranberry sauce, and brie until the pan is completely filled, finishing with a layer of biscuit pieces on top.
Melt the butter in the microwave and pour it evenly over the assembled layers. The butter will help the layers bake together, creating a golden, flavorful top.
Bake the bread for about 40 minutes, or until the top is golden brown and the bread is fully cooked in the center. Once done, let the bread rest in the pan for 5 minutes to firm slightly before inverting.
Carefully invert the bundt pan onto a serving plate so the pull-apart bread releases completely. Serve immediately while it’s warm, gooey, and delicious, and watch everyone enjoy the layers of cranberry and melty brie!
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.
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 8 pieces using a sharp knife or kitchen scissors. Shape each piece into a small ball.
- Layer biscuit balls in the bundt pan, then add a spoonful of cranberry sauce and a few brie cubes. Repeat layers until the pan is full.
- 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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
