Brie-and-Cranberry Stuffed Bread Bowl

Name: Brie-and-Cranberry Stuffed Bread Bowl
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 8 to 10 servings
Ingredients: 1 cup granulated sugar; 1 cup orange juice; 12 ounces frozen cranberries (about 2 cups); 2 teaspoons fresh rosemary leaves, chopped; One 6-inch wheel Brie; One 9-inch round bread boule; 2 tablespoons unsalted butter, melted; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 1 hr 15 min
Active: 30 min

Yield: 8 to 10 servings

This cheese-stuffed bread bowl has built in dippers, thanks to a few clever cuts -- no crackers required.

Level: Easy

Total: 1 hr 15 min
Active: 30 min

Yield: 8 to 10 servings

Ingredients

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1 cup granulated sugar

1 cup orange juice

12 ounces frozen cranberries (about 2 cups)

2 teaspoons fresh rosemary leaves, chopped

One 6-inch wheel Brie

One 9-inch round bread boule

2 tablespoons unsalted butter, melted

Kosher salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
Bring the sugar and orange juice to a boil in a medium saucepan over medium-high heat and cook until the sugar has dissolved, about 3 minutes. Stir in the cranberries and 1 teaspoon rosemary and cook, stirring occasionally, until the liquid has thickened and reduced by half, about 20 minutes. Transfer to a baking sheet and refrigerate until cooled, about 1 hour.
Meanwhile, center the wheel of Brie on top of the bread boule. Using the Brie as a guide, trace a circle a little larger than the wheel of cheese with a paring knife and cut into the top of the bread and pull out the "plug". Trim and flatten it so it can be used as a lid for the bread bowl. Scoop out the insides of the bread boule, leaving about 1/2-inch of bread around the side.
Starting halfway up the side of the bread boule, use a serrated knife to cut a 1/2-inch deep horizontal slit around the entire bread boule. Now, starting at the rim of the bread boule cut down about 3/4-inch deep to connect to the first horizontal cut. Repeat all around the rim of the bread, spacing these vertical cuts about 1-inch apart. Brush the inside of the bread with the butter and sprinkle with the remaining 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper.
Reserve 1/4 cup of the cranberry sauce and spread the remaining sauce into the bottom of the bowl. Slice the top off the Brie and place into the bread on top of the cranberries. Transfer to the prepared baking sheet. Place the lid back on top and bake until the cheese is warm and gooey and the bread has turned a golden brown, 45 to 50 minutes.
Transfer to a serving platter and remove the lid and top with the reserved cranberry sauce. Rip the pull-apart pieces off around the outer edge and dip. Toast the extra scooped out bread and serve as extra dippers on the side.