Blueberry Cream-Cheese Braided Loaf

As many of you know a huge passion of mine is cooking! I think more than preparing the food I enjoy hosting the guests that come to eat the food! Everything about the process gets me excited. While 'blog' reading today I found what looks to be a new Gillean household favorite.

Blueberry Cream-Cheese Braided Loaf

6 oz. cream cheese, softened (I think I used the whole 8 oz pkg, that’s me
1 large egg, separated
1 1/4 cups confectioners sugar, divided
1 (11 oz) can refrigerated breadstick dough
3/4 cup fresh or frozen blueberries (I used almost a cup)
2 tsp. water
2 tbl. orange juice

Preheat oven to 375*. Lightly grease a baking sheet.
Beat cream cheese in a mixing bowl at med. speed with an electric mixer until creamy.

Add egg yolk and 1/4 cup confectioners sugar.

Beat until well mixed. Set aside.
Remove breadstick dough from can. Unroll and separate dough into rectangle.

Place dough horizontally on baking sheet.

Press seams together to seal.
Spoon cream cheese mixture onto center third of dough.
Wash, drain, and dry blueberries.

Sprinkle blueberries over cream cheese mixture.
Separate dough at perforations up to cream-cheese mixture slightly stretching dough strips. Beginning at top edge of dough, braid strips to cover filling (this makes more sense as you are doing it). Tuck last 2 ends under at bottom of loaf.

In a small bowl, beat egg white and water with fork until blended to form an egg wash. Brush egg wash over braided loaf.

Bake until golden brown, approx. 20 minutes. Cool for at least 45 min. or as long as you can stand it.

In another small bowl, combine remaining 1 cup confectioners sugar and orange juice, whisking until smooth. Drizzle glaze over braided loaf before serving. Slice with bread knife.

Needless to say Todd and I are going to be having this lovely treat Saturday morning! I'll let everyone know how it turns out for me. Hopefully as good as it looks above. Tomorrow's Friday and I can't wait! Todd and I are having date night! I LOVE HIM!