Preheat oven to 350°F. Line a baking sheet with parchment paper.
Slice off the top quarter of the bread. Place the wheel of brie (with the rind removed) on top of the bread and use a knife to trace a circle around it. Scoop out the inner circle of the bread.
Place the bread on the baking sheet. Spray the cooking spray on the outside of the bread. Cut slices all around the edges of the bread, about 1-2 inches apart. Be careful not to cut all the way down. This will create the removable slices for eating after it’s baked.
Place the brie in the emptied out bread crevice. Add ½ cup of cranberry sauce and sprinkle with thyme, and bake in the oven until the bread is toasted, about 25 minutes.
Serve immediately while cheese is melty.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. When ready to eat, just microwave or toast the portion to be eaten.Make Ahead Tips: It's best if you have cranberry sauce leftover to use in this recipe. It allows the cranberry sauce to settle and thicken, ensuring it remains put in the middle of the bread bowl on top of the cheese. Substitutes: For best results, follow the recipe as is. However if you can't find triple cream brie cheese, any other would be fine. It just wouldn't be as melty as the triple cream. Also, if you don't have any leftover cranberry sauce, you can substitute for jam of choice.Nutrition: Please note that the nutrition label is based on a generic bread boule and store-bought brie and canned cranberry sauce from a nutrition label database. The figured may vary depending on the bread, cheese and cranberry sauce you use.