Welsh Rarebit probably has some very interesting story about where and why it originated but quite frankly, I don’t care about that. I’m just extremely thankful that someone thought it was a good idea to put oozy, gooey cheese sauce on hot, toasted bread, because they were right. This has extra special meaning to me, because Welsh Rarebit was my mom’s version of comfort food. When I was sick, my mom would make me sweet, milky tea and toast smothered in butter and Bovril. When I was sad, about boys or school or whatever the reason, she would make me Welsh Rarebit. There is just something about biting through salty, creamy sauce into a crispy piece of toast. I’m salivating just thinking about it. It’s almost like eating potato bake, you know it’s not good for your body, but man-oh-man, is it good for your soul! Served with a simple salad, this turns into a beautiful lunch or light dinner. Easy, delicious, comforting. What more could you ask for?
Can you freeze Welsh Rarebit?
I am not a fan of freezing cheese sauce as it tends to split once thawed. If you want to make this recipe ahead, make the sauce and keep it covered in the fridge for up to 5 days before spooning over toast and allow to heat through in the oven.
What to serve with Welsh Rarebit?
I love serving it with a simple side salad or just rocket/arugula or watercress dressed with olive oil and lemon.
Toast recipes
