1 (1 lb.) loaf unsliced sandwich bread
2 (3 oz.) pkgs. cream cheese
1 (8 oz.) pkg. sharp Cheddar cheese
1 c. 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 butter in top of double boiler; cook over boiling water until cheese is melted and mixture is smooth, stirring constantly. Remove from heat.

Fold small amount of the hot cheese mixture into egg whites; fold into remaining cheese mixture.

Use fork to dip each bread cube into 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 degrees for 10 to 12 minutes or until golden brown. Serve immediately. Yield: about 8 dozen.

NOTE: Cheese-coated bread cubes may be frozen instead of refrigerated and may be kept up to 2 months. Freeze bread cubes on covered tray until firm; remove from tray and place in plastic freezer bags. To bake, remove from freeze, spread on baking sheets, and bake while still frozen at 400 degrees for 12 to 15 minutes or until golden brown.