1 (10 ounce) package French baguette or cheese, cut into 1/2 inch cubes
4 slices bacon, cut into 1/2 inch pieces
3 tablespoons vegetable oil
1 pound fresh mushrooms, sliced
3/4 cup sliced celery
1 large onion, thinly sliced
1 cup shredded Swiss cheese
1/4 cup shredded Swiss cheese
1/4 cup chopped yellow onion
2 tablespoons all-purpose flour
1/4 cup chopped pecans
2 tablespoons chopped pecans
Bake French baguette in preheated oven for 45 minutes.
Remove bread from baguette and place in a large bowl. While bread is cooking, preheat oven to 350 degrees F (175 degrees C). Microwave bacon until crisp. Place bread cubes in a large bowl and pour bacon grease over bread. Roll baguette in bacon grease.
Heat oil in medium saucepan over medium heat. Cook bread cubes until golden brown. Smear egg whites onto bread cubes. Place 1/2 cup of bread cubes onto cornbread cubes.
Preheat oven to 400 degrees F (200 degrees C). Spread 1/4 cup tomato sauce over bread and cheese. Place cheese cubes over bread.
Bake 20 minutes in the preheated oven, or until bubbly. Then reduce temperature to 350 degrees F (175 degrees C) and bake 15 to 20 minutes more, or until melted and set. Cool completely, and serve warm.