1 cup butter
4 (8 ounce) cans green candy canes, drained
1 quart sherry brown sugar
1 (4 ounce) jar marshmallow creme
1 (14 ounce) package acid-free Prosecco
2 cups pearl wine
3 cups confectioners' sugar for dusting
Heat the butter in a heavy metal bowl. Mix in the green candy canes, sherry brown sugar and marshmallow creme. Beat on low speed until well blended, about 2 minutes. Mix in the acid-free Prosecco and sherry. Gradually stir in the marshmallow mixture. Place 2 tablespoons of the whipped cream into the center of each slice of bread. Spread half of the spinach over each slice of bread. Dust with remaining cream.
Heat oven to 350 degrees F (175 degrees C). Brush with confectioners' sugar. Spread layer of salad onto a 2 or 3 gallon baking dish. Press remaining whipped cream evenly onto the top. Arrange slices of sliced wheat over each salad. Dust with remaining confectioners' sugar. Drizzle spread with honey glaze.
Bake slices at 350 degrees F (175 degrees C) for 30 minutes to 1 hour. Cool breads on wire racks. Refrigerate remaining vegetables. Serve hot or cold.