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Very busy day here working inside and outside started at 6 AM and just finished a while ago after making Jeff’s dinner. Still working on learning more about the air fryer and the new toaster oven. Those are extremely complicated - at least for me.

Now.

There is a little bit of a rumor that cotton might be serving the following dish tonight on the train. We’ll see my mouth was watering when I saw the picture and read the recipe a few days ago.

Culinary Corner

Cranberry Brie Sourdough Pull-Apart Bread

Ingredients:

1 large round loaf of sourdough bread
8 oz Brie cheese, cut into small cubes
1/2 cup cranberry sauce (homemade or store-bought)
2 tablespoons unsalted butter, melted
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/2 teaspoon garlic powder
Fresh rosemary or thyme for garnish (optional)

Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Prepare the Bread: Place the sourdough loaf on the baking sheet. Using a serrated knife, carefully cut the bread in a crosshatch pattern, making 1-inch slices without cutting all the way through to the bottom. This creates pockets for the filling.

Add the Cheese and Cranberry Sauce: Gently stuff each cut section of the bread with Brie cubes and small spoonfuls of cranberry sauce.
Make the Butter Mixture: In a small bowl, mix the melted butter with the thyme and garlic powder. Drizzle this mixture over the bread, allowing it to seep into the cuts.

Bake the Bread: Cover the bread with aluminum foil and bake for 15-20 minutes, or until the cheese is melted. Remove the foil and bake for an additional 5-10 minutes to make the top golden and crispy.
Garnish and Serve: Remove from the oven and sprinkle with fresh rosemary or thyme if desired. Serve warm, and enjoy this delicious, gooey, and festive pull-apart bread!

Prep Time: 10 minutes | Baking Time: 20-30 minutes | Total Time: 30-40 minutes

Servings: 8 servings