Nana Recipe Wednesday–Cheese Puffs #1

by Sarah on February 20, 2013

I apologize in advance for the “after” photos.  They’re horrendous.  But don’t let that deter you from making these funny little canapes.  They are actually quite addictive.

I can’t believe I’ve gone this long without a single cheese puff recipe. Seriously.  Nana has about five of them.  And they are all different.  Some involve Kraft Olde English jarred cheese spread.  Some involve Beau Monde seasoning.  I’m sure that all are a thirst-inspiring snack—just as they were designed to be, since they were meant to accompany cocktails (See above). Maybe you can’t see any canapes in those photos but I have no doubt that they are there, on a silver tray, just out of the frame.

This is actually the easiest of the cheese puff recipe, and since I was having company I opted for the simplest preparation.  Nana wrote that you start with “day old bakery bread, cut into 1″ cubes”.  I wasn’t really sure what she meant at the time, but after making these I think she actually meant a loaf of French bread or similar, although this sandwich loaf worked just fine too.

I cut the crusts off and cut them into neat little rectangles.  Nana specifies to trim off crusts, whether you use a sandwich loaf or day old bakery bread.

Okay, this probably would’ve been easier in a microwave but maybe it wouldn’t have melted smoothly.  I don’t know.  I went the ‘better safe than sorry’ route and went ahead and did the double boiler.

See?  Smoove.

For some odd reason, you fold in 2 beaten egg whites.  Don’t question.  As Nike said, just do it.

Hey, did I mention that I forgot about Nana Wednesday?  I did.  And now it’s one a.m. and I’m slightly delirious.

Dip your bread thingies into the cheese mixture and put them onto a sheet pan.  It’s ok if the cheese leaves little peaks and valleys on the bread.

Keep dipping and keep dipping until all your bread or all your cheese is gone. Then cover and refrigerate overnight.  See why I chose these?  I totally made them the night before and all I had to do when my guests arrived was pop them into a hot oven.

Again I assure you that these are the perfect foil for cocktails.  Or rented videos.  Whatever.

Nana's Cheese Puffs #1


  • 1 loaf unsliced day old bakery bread
  • 3 oz cream cheese
  • 1/4 lb sharp cheddar cheese, grated or cut into small pieces
  • 1 stick butter
  • 2 egg white, beaten until stiff
  • freshly ground black pepper


  • Trim crusts from bread and cut into one inch cubes.
  • Melt cheeses and butter in the top of a double boiler. Remove from heat.
  • Fold in the beaten egg whites.
  • Dip bread cubes into the cheese mixture, leaving the bottom side of the bread dry. Place cubes on a baking sheet with the dry side down.
  • Cover and refrigerate overnight.
  • Bake at 400 for 12-14 minutes. Makes approximately four dozen.
  • Can be made ahead and frozen unbaked. Thaw the day before using.

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