1. Preheat your oven to 350 F (175 C). Using a sharp serrated knife, carefully slice the sourdough loaf horizontally into 1-inch thick slices, but do not cut all the way through the bottom crust. You want the slices to remain attached at the base, creating a “pull-apart” effect. Then, make vertical cuts across the horizontal slices, again not cutting through the bottom, to create a grid pattern. This will create pockets for your fillings.

2. In a small microwave-safe bowl, melt the unsalted butter. Stir in the granulated sugar and optional ground cinnamon until well combined.

3. Gently pull apart the cuts in your sourdough loaf and generously brush the melted butter mixture over all the exposed surfaces, ensuring it seeps into the crevices. This adds flavor and helps create a lovely golden crust.

4. Carefully tuck fresh raspberries and chocolate chips into all the cuts and crevices of the loaf. Try to distribute them evenly so every bite gets a taste of both. Don’t be afraid to really push them into the bread.

5. Place the filled sourdough loaf on a baking sheet. Loosely tent the loaf with aluminum foil to prevent the top from browning too quickly while the inside warms and the chocolate melts.

6. Bake for 15-20 minutes, or until the chocolate is melted and gooey, and the raspberries are softened. If you desire a slightly crispier top, remove the foil for the last 5 minutes of baking.

7. Remove the loaf from the oven. For an extra touch, dust lightly with powdered sugar before serving. Let it cool for just a few minutes before pulling apart and enjoying.