Baked Brie Bread Bowl Cranberry (Print Version)

Brie, bread, cranberry and thyme baked together for a warm, gooey, and shareable treat.

# Ingredients:

→ Main

01 - 225 g brie cheese, small whole round

02 - 1 small round loaf of bread (sourdough or boule), approximately 400–500 g

→ Toppings

03 - 120 ml cranberry sauce, fresh or store-bought

04 - 1–2 teaspoons fresh thyme leaves

05 - 1 tablespoon pecans or walnuts, roughly chopped (optional, for garnish)

→ Egg Wash

06 - 1 egg, beaten

# Instructions:

01 - Set the oven to 175°C and allow it to fully preheat.

02 - Slice off a circular lid from the top of the bread loaf. Hollow out the bread to form a bowl, ensuring walls remain at least 2.5 cm thick.

03 - Place the brie cheese wheel inside the prepared bread bowl. Spoon cranberry sauce over the top and sprinkle with fresh thyme leaves. Garnish with nuts if desired.

04 - Brush exposed bread edges with the beaten egg for a golden crust. Loosely place the bread lid back on top.

05 - Transfer the filled bread bowl to a baking tray and bake for 15–20 minutes or until the brie is thoroughly softened and molten.

06 - Present warm. Tear or slice portions of bread and scoop the melted brie and cranberry filling for serving.

# Notes:

01 - For best results, use a sturdy artisan loaf to support the melted cheese and filling during baking.

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