Preheat the oven to 375°F and line a baking sheet with parchment paper or foil.

Slice bread horizontally and vertically to create 1-inch cubes, making sure not to slice all the way through. It will be a grid pattern when you are through (both vertical and horizontal cuts).

In a small saucepan, melt the butter, and add the garlic and fresh rosemary. Cook for 4 minutes over medium heat. With a pastry brush, drip and brush the butter mixture deep into each grid/slice in the bread boule. This will take a few minutes to make sure it is evenly added.

Spoon the fresh cranberry sauce into the same sections, on top of the butter, making sure each slot in the grid is filled with cranberries.

Next, stuff each space with a small piece of Brie cheese, pushing it deep into each space of the bread.

When the cheese is evenly dispersed, place a piece of foil over the brie and baking sheet, making sure it’s sealed tightly.

Bake for 20 minutes; remove the foil and bake an additional 5 minutes to allow the top of the bread to turn into a golden crust.

Remove from the oven and serve right away. Either serve right on the baking sheet, or carefully place the entire bread loaf onto a serving dish.

Enjoy each pull-apart cheesy bite!