2 egg yolks, beaten
1/4 cup grated Parmesan cheese
1 pint cream cheese
1 cup yellow mustard
2 tablespoons mayonnaise
1 cup milk
1/4 cup chopped parsley
1/4 cup chopped onion
4 slices Swiss cheese, cubed
Preheat oven to 350 degrees F (175 degrees C).
Beat egg whites until foamy. Beat cream cheese and mustard in medium bowl until smooth. Stir in mayonnaise, milk and parsley.
Sift together the flour and baking powder; stir into egg yolks. Mix 3/4 portion by hand into yolk mixture.
Place bread cubes in a large resealable plastic bag. Place sandwich in bag, seal and shake to coat. Place half portion of bread cubes into morning bag. With wooden or metal spoon, mix remaining ingredients into warm bread. Place bread cubes on ungreased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool in pan. Cool completely. Refrigerate for at least 3 hours.
Serve sandwiches hot off the griddle or in warm skillet. Serve warm with cream cheese, Parmesan or Swiss cheese.