Spicy Cheese Puff Bread Cubes with Egg White
Crispy rye or pumpernickel bread cubes coated in a savory blend of cream cheese, sharp cheddar, and spiced butter, then lightened with beaten egg whites and baked until golden. The result is an airy, cheesy appetizer with subtle heat from Tabasco and complexity from Worcestershire and dill. Serve warm at cocktail parties, game day gatherings, or casual entertaining. This version stands out for its fluffy texture from folded egg whites and the choice of dark bread, which provides nutty depth against the sharp cheese filling.
Ingredients
- ½ loaf rye or pumpernickel bread, crusts removed
- 4 ounce cream cheese
- 2 ounce sharp cheddar cheese, shredded
- 4 tablespoon butter
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dill weed
- 2 dash Tabasco sauce
- 2 egg whites, beaten stiff
Instructions
- 1
Remove crusts from bread and cut into 1-inch cubes.
- 2
Melt butter and cheeses together over low heat, stirring until blended.
- 3
Add Worcestershire sauce, onion salt, garlic powder, paprika, dill weed, and Tabasco sauce to cheese mixture.
- 4
Fold beaten egg whites into cheese mixture until combined.
- 5
Toss bread cubes in cheese mixture to coat evenly.
- 6
Arrange coated cubes in single layer on parchment-lined baking sheet with small space between pieces.
- 7
Refrigerate for 2 hours or overnight before baking, or freeze for later use.
- 8
Preheat oven to 350F and bake for 15-20 minutes until golden brown.
Tips
For extra crispness, space cubes farther apart on baking sheet and rotate pan halfway through baking.
Prepare and freeze unbaked cubes up to 1 month; bake directly from frozen, adding 3-5 minutes to baking time.
Serve immediately while warm and airy; texture softens as they cool.
Good to Know
Store baked puffs in airtight container at room temperature up to 2 days, or refrigerate up to 4 days. Unbaked frozen cubes keep up to 1 month.
Coat bread cubes up to 24 hours ahead and refrigerate, or freeze up to 1 month unbaked. Bake fresh when ready to serve.
Serve warm immediately after baking for optimal fluffiness. Transfer to serving plate and offer with cocktails or alongside charcuterie.
Common Mistakes
Do not overmix egg whites after folding to avoid deflating the aeration that creates the puff texture.
Do not crowd bread cubes on baking sheet to prevent steaming; allow air circulation for crispness.
Do not bake above 350F to avoid burning cheese coating before interior crisps.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these ahead and freeze them?
Yes. After coating bread cubes, arrange on baking sheet and freeze until firm, then transfer to freezer bag up to 1 month. Bake directly from frozen, adding 3-5 minutes to baking time.
What if I don't have rye or pumpernickel bread?
Whole wheat, sourdough, or even white bread works. Dark breads add more depth of flavor; white bread will be milder. Avoid thin-sliced sandwich bread, which becomes too soft.
How long do baked puffs stay crispy?
Best served warm and fresh. They remain crispy for 2-3 hours at room temperature, then gradually soften. Reheat in 300F oven for 5 minutes to restore crispness.