Double Chocolate Swirl Bread

Yet again, not sure where I found this recipe and I have not tried it yet. It sounds delicious so if anyone tries it and has any advice, please let me know.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1⁄2 cup  sliced almonds, chopped
• 1⁄2 cup white chocolate chips, chopped
• 2 (11 ounce) packages  French bread dough
• 1  egg white
• 1  tablespoon water
• 1⁄4 cup  semi-sweet chocolate chips, grated, divided
• 1⁄2 cup white chocolate chips
• 1  teaspoon  vegetable oil
•  additional chocolate chips

Directions

1. Preheat oven to 375.
2. For bread, lightly spray mini loaf pan w/ nonstick cooking spray.
3. Coarsley chop almonds and 1/2 Celsius white chocolate chips; place in medium bowl; set aside.
4. Unroll one package of the bread dough on lightly floured surface; do not stretch.
5. Lightly beat egg white and water in a small bowl; brush over dough.
6. Grate half of the semi-sweet chocolate chips evenly over dough.
7. Sprinkle w/ almond/white chocolate mixture; roll lightly w/ rolling pin, pressing mixture into the dough.
8. Unroll remaining package of bread dough directly over first dough layer, matching edges and rolling lightly to seal.
9. Brush dough lightly w/ a portion of the egg white mixture.
10. Grate remaining chocolate morsels over dough and sprinkle w/ remaining almond/white chocolate mixture; roll lightly w/ rolling pin.
11. Starting at narrow edge, rol dough up tightly; pinch edges to seal.
12. Slice roll into four equal portions; place seam side down in loaf pans.
13. Make a deep cut down the length of each loaf w/out cutting through the ends.
14. Brush loaves w/ remaining egg whites.
15. Bake 25-30 minutes or until golden brown. Remove from oven; cool in pan 5 minutes. Remove loaves from pan; cool completely.
16. To make drizzle, melt 1/2 c white chocolate chips and 1 tsp vegetable oil in saucepan and drizzle over tops of bread. Sprinkle w/ remaining almonds and chocolate chips.