Baked Brie with Cranberry Sauce in Bread Bowl (Print version)

A warm pull-apart bread bowl filled with melted brie, cranberry sauce, herbs, and crisp buttery bread edges.

# Ingredients:

For the bread bowl

01 - 1 round sourdough or rustic bread boule, about 1 lb (450 g)
02 - 2 tablespoons (28 g) unsalted butter, melted
03 - 1 small garlic clove, finely grated or minced
04 - 1 teaspoon fresh thyme leaves, plus more for serving

For the brie filling

05 - 1 (8 oz / 225 g) wheel brie cheese, cold
06 - 1/2 cup (160 g) whole berry cranberry sauce
07 - 1/2 teaspoon finely grated orange zest
08 - 1/8 teaspoon freshly ground black pepper
09 - Optional: 2 tablespoons chopped toasted pecans or walnuts

# Instructions:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - Slice off the top of the bread boule. Place the brie on the center of the loaf, trace around it with a knife, and remove the inner bread so the cheese fits snugly. Save the removed bread for dipping.
03 - Cut 1-inch sections around the outside of the bread, slicing down toward the base without cutting through the bottom. This creates pull-apart pieces for serving.
04 - Mix the melted butter with garlic and thyme. Brush it over the cut bread, inside the hollow, and over the reserved bread pieces if using them.
05 - Trim the top rind from the brie if desired, leaving the sides and bottom intact. Set the brie inside the bread and spoon cranberry sauce over the top. Add orange zest, black pepper, and nuts if using.
06 - Place the bread bowl and reserved bread pieces on the baking sheet. Bake for 22-28 minutes, until the bread is golden and the brie feels soft when gently pressed. Tent loosely with foil if the bread browns too fast.
07 - Let the bread bowl stand for 5 minutes, then sprinkle with a little more thyme. Serve warm with the toasted bread pieces, crackers, or apple slices.

# Good to know:

01 - Best served hot, while the brie is melted and scoopable.
02 - Use a bread loaf wider than the brie wheel for clean pull-apart edges.
03 - If your cranberry sauce is runny, chill it or simmer it briefly before using.

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