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.
Photo Party Favors Home
Back to Recipe Index
Photo Party Favors located at www.photo-party-favors.com holds no copyright on these recipes. We are not responsible for their accuracy, availability, or any copyright infringement the source of this recipe may cause. Please do not contact us with questions about the recipe. If the email address of the person who submitted the recipe is noted, you may direct questions to that person.