1 (1 pound) loaf of unsliced sandwich bread
2 (3 ounce) packages cream cheese
1 (8 ounce) package sharp Cheddar cheese
1 cup margarine (I use butter)
4 egg whites, stiffly beaten
Trim crust from all sides of bread; discard crust. Cut bread into 1-inch cubes, and set aside. Combine cheese and margarine in the top of a double boiler; cook over boiling water, stirring constantly, until cheese is melted and mixture is smooth. Remove from heat. Fold a small amount of the hot cheese mixture into the egg whites; fold this into remaining cheese mixture.
Use a fork to dip each bread cube into the cheese mixture, coating the bread on all sides. Place bread cubes 1 inch apart on a lightly greased baking sheet; cover and refrigerate overnight. Remove from refrigerator, uncover and bake at 400° for 10 to 12 minutes or until golden brown. Serve immediately. Yield: about 8 dozen.
Cheese-coated bread cubes may be frozen instead of refrigerated and may be kept up to 2 months. Freeze coated bread cubes on covered tray until firm; remove from tray and place in plastic freezer bags. To bake, remove from freezer, spread on baking sheets and bake, while still frozen, at 400° for 12 to 15 minutes or until golden brown. Red pepper can be mixed in with the cheese mixture to add a little spice.
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