Mad Madeleine’s Cheese Puffs

If you love cheese, butter and white bread, then you will love these! They are the Best of Bridge’s Mad Madeleine’s Cheese Puffs. But if you are looking for a low-cal treat, these aren’t for you!  But then again, when ever is a treat supposed to be low cal? I first discovered these through a family friend who makes them every year for her Boxing Day party.  They are ah-mazing.

Buttery.  Rich.  Decadent!

Mad Madeleine's Cheese Puffs

You can serve them as appetizers, but they are great served for lunch with baked ham, buns, macaroni & cheese and broccoli mandarin salad. They are a bit finicky to make, but well worth the effort!


Mad Madelaine’s Cheese Puffs


  • 2 loaves white bread (sliced (day old is best))
  • 1 lb Velveeta cheese
  • 3/4 lb butter


  1. Whip softened cheese and butter, until fluffy.
  2. Take 3 slices of bread and spread the cheese mix on each, and stack.
  3. Remove crusts, and cut into quarters.
  4. Then ice each piece on sides and top. (This is the messy, finicky part)
  5. Place on a cookie sheet, cover with tin foil and freeze.
  6. Make sure the squares are frozen before you bake them.
  7. When ready to use, preheat your oven to 350 degrees, then bake for 10-15 minutes, until the cheese melts and the start to brown.
  8. But be careful not to burn them!

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Recipe from the Best of Bridge!  

These will be a hit!  Trust me…they don’t last long, and you will be asked a million times over for the recipe!

Have a delicious day!

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  1. I’ve been searching for this recipe for 10 years, since a caterer friend prepared them for my oldest daughter’s wedding. We ordered just them again for my second daughter’s wedding, but my friend refused to share the recipe. We, the main caterer and I, even took apart the squares to try and decode them. The only difference in her recipe is that she added a small amount of dry mustard and dill, but it is the same one! It supposedly originated in a small Southern town over a bridge party, was published in a local ladies league cookbook, passed down only to the family, and ended up with my caterer friend as a keeper of this recipe. Since I had to pay $.25 each for the little darlings, I can’t wait to make some for this friend (ha) and will now be able to make them for my sons’ weddings, too. Thank you for sharing! It really did make my year!

    1. What a fantastic story Jan! I’m so happy you found the recipe over here – they really are the best aren’t they?! And I love the idea of adding dill…I love dill and so I have to try this!!

      1. My mother made these over 40 years ago (using old english chedder spread) when I was too young to appreciate them. She has since passed and as I plan for a holiday gathering these came to my mind. I am just sooo excited to have found this recipe – thank you so much!