This is evil. I’m sorry. I know the holidays are coming and a butter-soaked concoction tricked-out in cheese is probably the last thing you needed at this point but…but, nothing. I’m really sorry. I couldn’t help myself. When Welsh Rarebit French Toast strolls into your head it’s kinda hard to deny it its existence. I mean, look at it! It looks so delicious and it does taste as good as it looks, which so rarely happens. I think you owe it to yourself to give Welsh Rarebit French Toast a try. I ate it and survived and so can you.
Have you ever had Welsh Rarebit? If you haven’t, you must. It’s cheese-on-toast on steroids. It is essentially a piece of bread smothered in an unholy beer and cheese sauce that has spent some quality time under a broiler. Naturally, the only way to make this better is to turn it into french toast, douse it in hollandaise (the sauciest representation of pure delicious evil) and throw a fried egg on top. My wayward moral compass brought me here. Come on in, the water’s fine.
I make jokes, but this Welsh Rarebit French Toast should be approached with caution. I didn’t even want to put the amount of butter I used in writing, but that’s one of the pitfalls of recipe development: all your nutritional indiscretions must be documented. But I cannot stress enough how worth it it was in the end. After the first bite my boyfriend and I stared at each other, awestruck. Then we started shoveling the french toast in our faces as fast as our forks could manage. Of course, the horror of sanity did eventually set in, but we remedied that with a 10k run at a punishing clip. Honestly, you can hurl as many fit-spirational quotes my way as you want, but nothing will be more motivating than my desire to eat copious amounts of butter (relatively) guilt-free. I like to dream big.
In the end, I’m not sorry I unleashed this Welsh Rarebit French Toast on the world. And I’m downright proud I made you aware of its existence on a Monday. The thought of these cheese-encrusted slices of challah will keep you going all week long And when Sunday comes once again, which it will though it may seem unlikely now, this recipe will up your brunch game something fierce. Life is for living, so live fearlessly and eat all of the cheese.
- 1/4 cup white vinegar
- 3 dried bay leaves, crumbled
- 10 black peppercorns, crushed
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 cup water
- 3 egg yolks
- 1 cup unsalted butter, melted
- 3 teaspoons lemon juice
- Pinch of cayenne pepper
- Salt to taste
- 1 tablespoon unsalted butter
- 1 tablespoon all purpose flour
- 3 tablespoons stout
- 1 cup milk
- 1 1/2 cups Double Gloucester, grated
- 2 teaspoons white wine mustard
- 2 teaspoons Worcestershire
- 3/4 teaspoon salt
- 3 eggs
- 1/2 cup chives, finely chopped
- 8 slices of challah bread
- For the Hollandaise Sauce:
- Place vinegar, bay leaves, peppercorns, garlic, and salt in a small frying pan. Place the pan over medium heat and sautee the aromatics until the pan is nearly dry. Add the water and simmer briefly. Drain the liquid from the aromatics and reserve. Discard the solids.
- In a medium-sized mixing bowl place egg yolks and reserved liquid. Place the bowl over a pan of boiling water and whisk the egg yolks. You want to barely cook the egg yolks, so be cautious. The egg yolks should turn a paler shade of yellow and increase in volume slightly. Remove the eggs from the heat.
- Take the melted butter and skim white froth from its surface. This is a quick and dirty version of clarified butter.
- Add 1 teaspoon of the lemon juice and a few drops of butter to the eggs and whisk to begin the emulsion. Continue whisking as you introduce the remaining butter and lemon juice in small increments. This should form a smooth pale yellow sauce. If the sauce begins to separate add water in 1 teaspoon increments until the sauce smooths out.
- Add a pinch of cayenne and salt to taste.
- In a small sauce pan, melt the butter over medium heat. Whisk in the flour to form a roux.
- Add the stout to the roux and whisk to combine. Slowly add the milk in a continuous stream, whisking constantly. Bring to a simmer and allow the mixture to reduce slightly.
- Stir in the cheese, mustard, Worcestershire and salt, and whisk until everything is well integrated.
- Remove the cheese sauce from the heat and allow to cool slightly.
- In a large mixing bowl whisk together eggs and chives. Add a small amount of the cheese sauce to the large mixing bowl to temper the eggs. Then add the rest of the cheese sauce.
- Place the challah slices in the cheese sauce and egg mixture and allow to sit for three minutes a side.
- Place battered challah slices on a well-oiled cast iron frying pan or griddle. Fry until both sides are golden brown.
- To serve place one piece of french toast on a plate followed by some hollandaise sauce, followed by another piece of french toast, followed by more hollandaise sauce. Serve immediately with fresh chives and a fried egg on top, if desired.