1 ration bread, torn into small pieces
1 egg white, beaten
4 (8 ounce) packages cream cheese, softened
1 1/2 cups milk
2 1/2 cups white sugar
2 teaspoons vanilla extract
3 tablespoons lemon juice
4 coarse bread slices
Preheat oven to 350 degrees F (175 degrees C). Wrap loaf with a dinner roll, or a Norwegian knitted pair. Wrap the top of the loaf with a large rubber band to keep it together. Divide the loaf into four pieces, fold over into a seal and place on an ungreased baking sheet. Make sure the loaf is completely dry.
Beat cream cheese and milk into the loaf. Score top of each piece off of the seam and gently flatten edges. Fold a 1/2 cup warmed butter into each piece. Place slices of bread, about 1 inch wide, in top of separate layers and spray with lemon-lime flavored liqueur, if desired. Place the strips seam to seam. Roll up tightly and refrigerate loaf overnight.
Heat an ungreased grill or large skillet over medium heat. Place the loaf with seam side down on the grill or skillet and brush with the lemon-lime liqueur. Brush with remaining butter and lemon-lime flavoring mixture. Grill so that all sides are browned and crisp.
Remove loaf from the refrigerator, turn it out onto a table and roll in remaining lemon-lime flavor lemon slices. Brush with remaining lemon-lime liqueur. Repeat with remaining bread pieces. Drizzle hot and/or /cold lemon-lime flavored liqueur over both loaves of bread.