Mom and I searched through many different cookbooks to find our Easter breakfast this year. Something special to accommodate our lovely died eggs. Then Mom found it, this amazing breakfast bread that was very easy to make! We did one like the recipe said then we also did one with a raspberry sauce filling. Personally I liked the almond one better, but they were both good!
Cherry Almond Braid
From: The Best of Country Cooking- 1998
1 package (8 ounces) cream cheese
1/4 c. sugar
1/2 tsp. almond extract
1/4 c. slivered almonds (I toasted ours)
1/3 c. chopped maraschino cherries (We didn't have any, so we skipped these)
1 batch of the crescent roll recipe in the last post. (Or 2 packages (8 ounces each) refrigerated crescent rolls)
1 c. confectioners' sugar
1 to 2 Tbsp. milk
1 Tbsp. butter or margarine, melted
Additional slivered almonds for garnish.
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add extract. Fold in almonds and cherries; set aside. Roll out crescent roll dough to make a 12-in. square. (With the homemade crescent roll dough, we got two 12-in. squares, so we made one raspberry. You can either double the filling or just make the rest regular rolls) Spread the cream cheese mixture down center third of square to within 1 in. of top and bottom; fold top and bottom edge over filling. Bring long sides over filling and overlap. Pinch seams to seal. Bake at 375 degrees for 25-30 minutes or until golden brown. Cool completely on wire rack. Combine the confectioners' sugar, milk and butter; pour over top of loaf, Garnish with almonds. Yield: 8-10 servings.