Cranberry Brie Bread Bowl

To make the cranberry sauce

1. Wash your cranberries with cool water.
2. Heat a saucepan to medium-heat. Then, pour in washed cranberries, brown sugar, and orange juice.
3. Remove thyme leaves from the stalks and add to the pan. Then, stir with a rubber spatula for 6-8 minuets. The cranberries will expand and "melt" to create a jam.
4. Pour the cranberry sauce into a bowl and set aside. Rinse and dry the saucepan. We'll also use it to make the candied pecans.

To make the candied pecans

1. Heat your saucepan over medium-heat again. Add in Fisher Nut pecans, ground cinnamon, brown sugar, salt, and vanilla extract. Then, stir with a rubber spatula for 4-5 minutes.
2. Once the pecans and brown sugar are warm, add butter. It should melt pretty quickly.
3. Continue to mix until the sugar has caramelized. Then, remove from heat and let cool.

Now, we'll assemble the bread bowl

1. Preheat oven to 350°F.
2. Using a bread knife, cut a circular hole in the top of your bread loaf to make a bread bowl. To determine how much to cut, I placed the brie on top of the bread to see how large the hole needed to be.
3. Remove the dough from inside your hole. You want the brie to sit inside the bread bowl.
4. Then, brush the inside of the bread bowl with olive oil. You can also spray with cooking spray.
5. Using a spoon, spread the cranberry sauce inside the bread bowl. Then, layer in the candied pecans.
6. Place the brie wheel inside the bread bowl. Top with more cranberry sauce. Then, garnish the top with more candied pecans.
7. Before placing the bread bowl on a pan and in the oven, place a large sheet of tinfoil on the baking sheet. Place the bread bowl on the tinfoil and wrap the tinfoil around the bread bowl. (It will be a loose covering but it will allow the brie to warm and cook without burning.
8. Bake for 35-40 minutes or until brie is tender.