Cranberry Pistachio Brie Pull-Apart Bread

You know those recipes that don’t really need a reason to exist other than the fact that they make people happy? This one’s that. I first made this cranberry pistachio brie pull-apart bread on a total whim — honestly because I had leftover brie from a cheese board and a half-empty bag of cranberries in the pantry. It was cold out, one of those early winter evenings where the house smells like pine candles and you kind of just want to bake something comforting.

I didn’t plan much. I grabbed a small brioche loaf, scored it haphazardly, tucked in chunks of brie, and thought, well, this might work. The first time I pulled it out of the oven, though — all golden on top, brie bubbling between the cracks, and honey glistening — it stopped me in my tracks. You know when food looks too good to eat but you eat it anyway? Yeah, that.

There’s something magic about the way everything comes together: the sharp, creamy brie melting into soft bread, the cranberries popping with that sweet-tart chew, the crunch of pistachios giving it texture. And the honey — don’t skip it. It’s the thing that ties it all together, like a little sparkle of warmth in every bite.

This isn’t a “formal” appetizer. It’s something you put on the table when friends are around and everyone’s reaching for pieces before you’ve even set it down properly. It’s messy, gooey, and perfect. The kind of thing where no one cares about napkins until halfway through because it’s that good.

If you make this for a holiday party, I promise — it’ll be gone faster than anything else on the table. It’s cozy, it’s festive, and it just feels like winter.

Ingredients

1 loaf pull-apart bread or small brioche loaf
8 oz Brie cheese, cut into cubes
½ cup dried cranberries
¼ cup shelled pistachios, chopped
2 tbsp honey
2 tbsp butter, melted
(Optional) Fresh thyme for garnish

Directions

1. Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper.
2. Slice your loaf into 1–2 inch cubes, keeping the base intact if you’re using pull-apart bread.
3. Stuff the spaces with brie cubes, cranberries, and pistachios. Don’t worry if it’s a bit uneven — that’s part of the charm.
4. Drizzle with melted butter and honey, letting it sink into the crevices.
5. Bake, covered with foil, for 15 minutes. Then uncover and bake another 10 minutes until the brie melts and the top turns golden.
6. Garnish with a few fresh thyme leaves if you want to look fancy (or don’t — it’s great either way). Serve it warm and gooey.

Nutritional Info (per serving, serves 6)

Calories: 320 | Protein: 9g | Carbs: 28g | Fat: 18g | Fiber: 2g | Sugar: 10g | Sodium: 240mg

Recipe FAQs

1. Can I use a different kind of bread?
Yep! Anything soft but sturdy — sourdough, challah, or a plain French loaf works great. Brioche just adds a hint of sweetness.

2. What if I don’t have pistachios?
No stress. Walnuts, pecans, or even almonds work fine. I’ve used whatever’s in the cupboard — it always turns out good.

3. Do I have to use Brie?
Nope! Camembert, Fontina, or even mozzarella can fill in. But Brie gives that buttery, melt-in-your-mouth texture that really makes it shine.

4. Can I prep this ahead?
Totally. Assemble everything earlier in the day, cover it, and refrigerate. When it’s party time, just pop it in the oven.

5. How should I serve it?
Right out of the dish, honestly. Let everyone pull pieces apart with their hands — that’s half the fun. If you want, drizzle a little extra honey right before serving for that glossy finish.

Cranberry Pistachio Brie Pull-Apart Bread

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 loaf pull-apart bread or small brioche loaf

• 8 oz Brie cheese, cut into cubes

• ½ cup dried cranberries

• ¼ cup shelled pistachios, chopped

• 2 tbsp honey

• 2 tbsp butter, melted

• (Optional) Fresh thyme for garnish

Directions

• *Preheat* your oven to 350°F (175°C). Line a baking dish with parchment paper.
• *Slice* your loaf into 1–2 inch cubes, keeping the base intact if you’re using pull-apart bread.
• *Stuff* the spaces with brie cubes, cranberries, and pistachios. Don’t worry if it’s a bit uneven — that’s part of the charm.
• *Drizzle* with melted butter and honey, letting it sink into the crevices.
• *Bake*, covered with foil, for 15 minutes. Then uncover and bake another 10 minutes until the brie melts and the top turns golden.
• *Garnish* with a few fresh thyme leaves if you want to look fancy (or don’t — it’s great either way). Serve it warm and gooey.