Welsh Rarebit For All Cheese On Toast Addicts

Cheese on toast is always a brunch favorite. It’s quick and easy to make, and so delicious. This Welsh Rarebit uses stout, mustard seeds and Worcestershire sauce to give the cheese a malty savory edge. 

Welsh Rarebit

We invited another couple over for brunch recently and when I asked them what we should have, one of them said, “How about Welsh Rarebit?” I actually thought he was saying a “Welsh rabbit” with a strange British accent! After some clarification and research, it turns out Welsh Rarebit is a specialty recipe for cheese and toast (originally named Welsh rabbit, but probably had a name change to make it a bit more fitting since there’s no rabbit in it!).

Welsh Rarebit

Who doesn’t love cheese and toast for brunch? It is always a favorite among vegetarians and carnivores alike, and it has become my latest way of having it. Welsh Rarebit is super easy and is a real crowd favorite.

Welsh Rarebit

Even among the Welsh, there are a variations on how to make it. Some mix the cheese with butter or mustard, some use beer or wine, and some pour a melty cheese mixture over the toast instead of grilling it. I haven’t tried every combination because I love this simple recipe so much. Soon though, I’ll make some new variations and share them with you!

Welsh Rarebit

Although it is still cheese on toast at the heart of this dish, the stout, Worcestershire sauce, and mustard seeds add a fuller and more savory flavor. Just a warning, if you weren’t addicted to cheese on toast already, you will be after having this Welsh Rarebit!

Welsh Rarebit
Prep time
Cook time
Total time
Welsh rarebit is a savory cheese mix grilled on toast. The stout in this recipe gives it a bolder flavor.
Recipe type: Breakfast and Brunch
Serves: 4 slices
  • 4 tablespoons stout
  • 1 teaspoon Worcestershire
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon mustard seeds
  • salt (optional, to taste)
  • 1½ cups (175g) strong Cheddar cheese, grated
  • 4 slices of good quality crusty bread (I used sourdough)
  1. In a small saucepan, simmer the stout until it reduces by about half the amount.
  2. While the stout is simmering, butter both sides of the bread and lightly grill both sides.
  3. Preheat the broiler in your oven.
  4. When the stout is ready, remove from heat and mix in the Worcestershire, black pepper, mustard seeds, salt (if using) and cheese.
  5. Distribute and spread the cheese mixture evenly over the grilled bread. Broil in the oven for about 5 minutes, until the cheese is nicely toasted and browned.

The beautiful blue stoneware plates and vintage off-white bowls from Minor Goods.

If you aren't addicted to cheese on toast already, you will be after having this Welsh Rarebit!


  1. I could eat cheese toast all day every day. So glad I found your blog. Breakfast and brunch are the best!

    • Ohhh cheese on toast is so so delicious. I’m in the same boat as you – I would happily eat it every day! Thanks for stopping by the blog :)

  2. Oh my gosh… droooool! x

  3. Dear Tina, a simple but delicious treat to try. I love the sound of this…beautiful site. xo, Catherine

  4. I’m such a sucker for everything breakfast. I’m also pretty addicted to both cheese and bread so you pretty much won me over. Red Leicester is my favorite, do you think it would work well with this?

    • Oh, that sounds delicious! The best part about cheese on toast is that you can do it so many different ways. I’ve never tried this with Red Leicester, but I’m sure it will work lovely, and give it a nice reddish tint :)

  5. OHH we share a love for breakfast, yiiipppeeee!!! I was never meant to be a breakfast blog but lately I find myself putting so many breakfast recipes up, I can’t help myself! Looking forward to looking around your site for inspiration like this one! Love it!

    • Yay for breakfasts :) I love that French Toast Egg in a Hole recipe you just shared. I’ve always called it toad in a hole for some reason though!

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