1/2 loaf day old, unsliced French bread
1/2 c. butter
1 (8 oz.) pkg. cream cheese
1/2 lb. sharp Cheddar cheese, shredded
1/2 tsp. garlic or onion powder
2 egg whites, beaten stiff

Cut untrimmed bread into 1-inch cubes. Set aside. In top of double boiler, melt butter, cheese and seasoned powder over gently boiling water. Remove from heat and quickly fold into stiffly beaten egg whites. Keep mixture over hot water. Dip bread cubes into mixture using 2 forks. Coat evenly and place onto waxed paper or greased cookie sheets.

Let stand until dry to touch, about 2 hours. They may be stored in freezer, on cookie sheets or in plastic bag. Bake on ungreased cookie sheets at 350 degrees for 6-8 minutes; 10-12 minutes, if frozen. Serve warm.