Cranberry Brie Pull-Apart Bread

Step 1
Preheat oven to 350° and line a large baking sheet with parchment paper. Using a serrated knife, crosshatch boule, slicing every inch in both directions and making sure not to slice all the way through the bottom.

Step 2
In a small bowl, whisk together melted butter, thyme, and rosemary and season with salt and pepper. Brush boule with butter mixture, making sure to get inside crosshatches.

Step 3
Stuff each crosshatch with Brie and cranberry sauce and wrap bread completely in foil.

Step 4
Bake until cheese is melty and bread is warm and toasty, about 20 minutes.

Step 5
Let cool 5 minutes, then serve.