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Baked Cheddar Rarebit |
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Serves: 8 Print this Recipe1/2 pound bacon coarsely chopped 1 cup green onions sliced 1/4 cup flour 2 cups milk 2 teaspoons worcestershire sauce 2 teaspoons mustard prepared 1/2 teaspoon paprika 1/4 teaspoon salt 3 cups french bread day old crustless 3/4 -inch cubed 8 ounces sharp cheddar cheese shredded (about 2 cps) 4 eggs beaten At least 1 1/2 hours or up to 6 hours before serving: Preheat oven to 350°. Grease a 2-quart shallow baking dish. In a 3-quart saucepan over medium heat, fry bacon, stirring frequently, until lightly browned. Remove bacon and drain on paper towels; set aside. Discard all but 1/4 cup of the drippings. Sauté green onions in drippings for 2 minutes or until very limp. Add flour. Cook and stir for 1 minute. Add milk. Stirring, bring to a boil an boil until thickened. Stir in Worcestershire sauce, mustard, paprika and salt; set aside to cool slightly. Place bread evenly in dish. Sprinkle with cheese and reserved bacon. Gradually whisk about one-third of the hot sauce into eggs, then whisk back into the hot mixture in saucepan. Pour over cheese and bacon. Bake for 40 minutes or until a knife inserted in center comes out clean. Let stand for 10 minutes before cutting. Serve hot or warm. If making ahead, reheat, covered, in a preheated 325° oven for 20 minutes or until hot. Note: If you wish to prepare this dish with a pastry crust, use an 11-ounce package of pie crust mix or your favorite recipe for a double pie crust. Line an ungreased 2-quart oblong baking dish with prepared dough. Prepare above recipe as directed except bake at 375° for 55 minutes or until filling tests done. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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