Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce: A Flavorful and Savory Holiday Delight

Preheat your oven to 375°F (190°C).
Place the sourdough bread on a cutting board. Using a serrated knife, cut the bread into a crisscross pattern, making deep cuts (about 1-2 inches apart), without slicing all the way through the bottom. The cuts should form a square or diamond shape on the top, creating pockets to stuff with cheese and cranberry sauce.
Prepare the Garlic Herb Mixture:

In a small bowl, mix together the melted butter, minced garlic, fresh thyme, and rosemary. Add salt and pepper to taste.
Stuff the Bread:

Carefully open the pockets in the bread and drizzle some of the garlic herb butter mixture into the cuts.
Stuff each pocket generously with pieces of brie cheese and spoonfuls of cranberry sauce. Be sure to distribute the ingredients evenly across the bread.
Bake the Bread:

Once the bread is stuffed, drizzle any remaining garlic herb butter over the top of the bread. Sprinkle grated Parmesan cheese on top if using.
Wrap the bread loosely in aluminum foil and bake in the preheated oven for 15 minutes. After 15 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is fully melted and the bread is golden brown and crispy.
Serve and Enjoy:

Remove the bread from the oven and let it cool slightly before serving. Slice the bread into pieces, making sure each slice has a good amount of brie, cranberry sauce, and garlic herbs in it. Serve warm as a side dish, appetizer, or even a fun holiday snack.
Serving and Storage Tips: