1 large round sourdough bread
1/2 cup (1 stick) butter
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 (16 oz) wheel of brie, chopped or cubed
1 1/2 cups whole berry cranberry sauce
Kosher salt, to taste
Preheat oven to 350°F.
Slice bread horizontally and vertically to create 1-inch cubes but taking care not to slice all the way through.
In a small bowl, combine the butter, thyme, and rosemary. Season with salt and stir to combine.
Place bread on a baking sheet and brush with butter mixture, taking care to get butter inside all of the slices.
Stuff each space with brie and cranberry sauce and wrap bread in foil. Bake until cheese has melted, about 20 minutes.
Unwrap and serve hot. Enjoy!