Preheat the oven to 400°F. Place a wire rack on a large rimmed baking sheet lined with foil or parchment paper. Lay bacon strips on the rack in a single layer. Brush strips with maple syrup and sprinkle with brown sugar. Bake for 20 minutes, flipping the slices halfway through. Bacon may also be air fried at 350℉ for 8 to 9 minutes following the same preparation.
Once bacon is crispy, remove from oven and let strips cool slightly. Finely chop strips and set aside.
Reducethe oven temperature to 350°F and line a large baking sheet with foil orparchment paper. Using a serrated knife, cut the boule making slices every inchbeing careful not to slice all the way through the bottom of the loaf. Rotate boule and slice again, creating adiamond pattern.
In a small bowl, mix together the melted butter, sea salt, and black pepper. Brush the butter mixture over the boule, ensuring it gets into the cuts.
Cut chilled brie horizontally into thin strips and then make 3 vertical cuts to create smaller slices. Tuck the cheese slices between the cuts in the bread.
Bake for about 15-20 minutes, until the cheese is melted and the bread is warm and golden.
Sprinkle the loaf with the chopped bacon allowing pieces to fall into the cheese filled cuts. Let the bread cool for a few minutes before serving.
