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“This is an appetizer my mother often made. The best part about them is that you can make them ahead and freeze and just pop them in the oven when your guests arrive and in minutes have a hot tasty appetizer.”
20 puffs

Ingredients Nutrition

  • 1 loaf day-old unsliced French bread (do not use sourdough)
  • 1 (8 ounce) package cream cheese
  • 12 lb sharp chedder cheese, shredded
  • 1 cup margarine
  • 3 egg whites, stiffly beaten


  1. Trim all crust from bread and cut into 1 1/4 inch cubes.
  2. Melt cheeses and margarine in top of double boiler over hot water. Mix well with spoon, should be rarebit consistency. Remove from heat and fold in the stiffly beaten egg whites.
  3. Dip bread cubes into cheese mixture with fork, coating well, allowing excess to drip off.
  4. Place on greased cookie sheet and sprinkle with Paprika if desired. Refrigerate overnight ( At this point the Puffs can be bagged and frozen).
  5. Bake at 400 degrees on greased cookie sheet for 12 to 15 minutes or until puffy and golden brown. Serve hot. ( Bake for a slightly less amount of time if not frozen, checking often.).

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