Welsh Rarebit Bread


  • 1 tablespoon unsalted butter
  • 1 loaf of crusty bread (like a French baguette or a rustic sourdough),
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon paprika
  • 1 teaspoon mustard powder
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup sharp cheddar cheese, grated
  • 1 teaspoon Dijon mustard
  • 1/2 cup beer (ale or stout works best)
  • 1 egg yolk
  • Salt and pepper, to taste


Preheat your oven to 375°F (190°C).
Place the sliced bread on a baking sheet.

    In a medium saucepan, melt the butter over medium heat.

    Add the flour, mustard powder, and paprika, and stir continuously to make a roux. Cook for about 1-2 minutes, until the mixture is smooth and bubbling.

    Gradually add the beer, stirring constantly to avoid lumps. Continue to cook and stir until the mixture thickens.

    Add the grated cheddar cheese and stir until it melts and the mixture is smooth.

    Stir in the Worcestershire sauce and Dijon mustard. Season with salt and pepper to taste.

    Remove the pan from the heat and let it cool slightly.

    Beat the egg yolk and stir it into the cheese mixture until well combined.

    • Spread the cheese mixture generously over each slice of bread.
    • Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the cheese topping is bubbly and golden brown.
    • Enjoy!

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