| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1 loaf French bread
- 4 ounces (1 stick) butter, approximately
- 1/2 cup Parmesan
- 1 pint (2 cups) heavy cream
- 3 tablespoons English dry mustard
- 4 dashes (about 1/2 teaspoon) Worcestershire sauce
- 1 teaspoon cayenne pepper
- 1 1/2 pounds English sharp Cheddar, grated
Instructions
- Preheat oven to 325 degrees F.
- Slice bread into 1/2-inch thick slices, butter each slice, sprinkle with Parmesan and place on a baking sheet. Bake until golden brown.
- Whisk cream, dry mustard, Worcestershire sauce, and cayenne pepper together in a saucepan. Heat over medium-low heat, stirring constantly and gradually adding Cheddar. Heat until flavors are integrated, cheese is melted, and mixture is thickened. Serve as a fondue in which to dip bread crisps.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 807 |
| Total Fat | 67 g |
| Saturated Fat | 39 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 30 g |
| Cholesterol | 203 mg |
| Sodium | 929 mg |
Reviews
I loved the bread, but the cheese sauce wasn’t as good as others… averaged out to three stars. I’ll do this to the bread the next time I make welsh rarebit.
Delicious! I put a very thick rarebit on the buttered toast then grill it again for a few minutes until golden brown and bubbling. Awesome with some dark (Scottish malt beer like McEwans.
I worked for the Higbee Co Resturant in Cleveland OH, many years ago. This recipe tastes the closest to it. Really smooth, yummy, and made in a small batch.
Thank you very much, brings back old memories.
Thank you very much, brings back old memories.
I try this with a sharp cheddar and some Boreshead American Cheese. It was wonderful and was the first appitizer to go.