Ingredients

The following ingredients have 4 Servings
  • 1/4 cup dried cherries
  • 1/3 cup water
  • 1/3 cup pecan halves
  • 2 1/2 tablespoons butter
  • 3/4 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 can (11 oz) refrigerated Pillsbury™ Original French Bread
  • 3 tablespoons miniature semisweet chocolate chips
  • 2 tablespoons honey

Instruction

  • Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray; line with cooking parchment paper, extending up and over sides.
  • In small microwavable bowl, microwave cherries and water uncovered on High 1 minute. Let stand 5 minutes. Drain cherries, reserving 1 teaspoon cherry juice in small bowl. Place cherries on paper towel; pat dry.
  • Chop half of the pecan halves; set aside. Reserve remaining pecan halves for topping. In small microwavable bowl, microwave 1 tablespoon of the butter uncovered on High 15 to 20 seconds or until melted. Add 1/4 cup of the powdered sugar and the cinnamon; stir until smooth. Set aside.
  • Carefully unroll dough onto work surface. Fold dough in half, bringing long sides together. Press or roll dough to 18x6-inch rectangle. Spoon and spread powdered sugar mixture over dough to within 1/2-inch of edges. Sprinkle with cherries, chopped pecans and chocolate chips. Starting with longest side, roll dough tightly into log; seal edges. Cut log in half crosswise. Carefully braid pieces together; seal edges. Place braided loaf, seam side down, in pan.
  • Bake 34 to 38 minutes or until golden brown.
  • Carefully lift loaf from pan using sides of cooking parchment paper; place on cooling rack. Cool 10 minutes.
  • Meanwhile, in 1-quart saucepan, mix remaining 1/2 cup powdered sugar, remaining 1 1/2 tablespoons butter, the reserved cherry water and the honey. Heat to boiling over medium heat, stirring frequently. Stir in reserved pecan halves; remove from heat.
  • Place loaf on serving platter. Spoon and spread honey mixture over top and sides of loaf.