Welsh Rarebit

Name: Welsh Rarebit
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 servings
Cuisine: european
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

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Level: Intermediate
Total: 40 min

Prep: 15 min
Cook: 25 min

Yield: 8 servings

Level: Intermediate
Total: 40 min

Prep: 15 min
Cook: 25 min

Yield: 8 servings

Ingredients

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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

Directions

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.