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Ingredients
- 1 loaf unsliced sandwich bread
- 2 c. cheddar cheese, shredded
- 1 c. heavy cream
- 1 stk butter softened
- 1 dsh cayenne
Directions
- Freeze bread loaf till hard, about 1 hour. Trim off crust. Cut bread into 1 1/2 inch cubes. In a double boiler set over simmering water, combine cheese, cream, butter, and cayenne. Heat, stirring occasionally till cheese and butter are melted and mix is well blended, about 5 min. Spear each bread cube with the tines of a fork and swirl in hot cheese mix till thoroughly coated. Transfer to a baking sheet lined with wax paper and repeat till all bread cubes have been coated. Place tray of cheese cubes in freezer for about 1 hour. Cheese cubes can now be stored in plastic bags in the freezer for up to 2 months. To serve, preheat oven to 450 degrees. Arrange frzn cheese cubes on a baking sheet and bake till heated through and barely browned at edges, 5 - 10 min. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 12 servings | |
| Calories 193 | |
| Calories from Fat 155 | 80% |
| Total Fat 17.68g | 22% |
| Saturated Fat 11.14g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 210mg | 9% |
| Potassium 36mg | 1% |
| Total Carbs 3.56g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.25g | 0% |
| Protein 5.61g | 9% |
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