1 lb loaf unsliced white bread
1 stick butter equals 120grams
1 cup grated Cheddar
1/2 tub of cream cheese
1 tsp dry mustard
1/8 tsp cayenne
2 egg whites
Trim & discard the crusts from the top, bottom & sides of the loaf. Cut the bread into 1" cubes. Set aside. In a saucepan, combine the butter & cheeses. Sitr over moderate heat until melted. Add the mustard, cayenne & salt. Remove from the heat. Beat the egg whites until stiff. Fold into the cheese mixture. Using a fondue fork or skewer, spear the bread cubes one at a time & dip into the mixture until well coated.
Arrange the cubes on a baking sheet & freeze immediately until firm, preferably overnight. Remove the puffs from the baking sheet & store in plastic bags in the freezer until ready to use. At serving time, place the frozen cubes on a baking sheet (I cover the sheet with parchment or foil) & bake in a preheated 400° oven for 10 minutes, until nicely browned.