Bunny

Bunny

Pink Rabbit? Blushing Bunny? Welsh Rarebit Bastard Love Child? Growing up we only knew it as Bunny.

Ok so lets start at the beginning, Welsh Rarebit. For those who don’t know it’s just toast with some savory cheese sauce poured over it. Simple enough. At some point American’s decided to bastardize it by using condensed tomato soup instead of ale. Americans 1, Welsholians 0.

Because people usually drank ale with Welsh rabbit, ale crept into the topping, and the best-known recipes call for ale and dry mustard.

In this country, Prohibitionists seem to have had a problem with the ale. At some time between the 1890s and the 1920s, a recipe arose that substituted canned tomato soup for ale, giving rise to the pink rabbit or blushing bunny of many a nursery lunch.

[latimes]

That’s it for the history lesson. Lets get into the recipe.

Bunny

Ingredients

1 can condensed tomato soup
3 oz (~1/2 cup) cheddar cheese
Bread

Preparation

Cut and toast a few slices of bread
Pour the condensed soup into a pot
Dice or shred the cheese and add to the pot
Heat on medium until the cheese melts into the tomato soup
Pour over the toast.

Another option here would be to prepare this fondue style and serve it with some cubed bread and forks. Might make a nice appetizer.

Bunny Fondue

*Disclaimer: This is a great recipe for kids, just not fat kids.

4 Responses

  1. Memories. That is some goooood stuff. Not sure what I think of the hipster fondue style though.
    I’ll have to make it for the kids sometime.

  2. The fondue style is actually kind of nice to keep the bread from getting soggy.

  3. I made a batch of this for some friends for dinner last night, and it was a hit!

    I’m completely sold on the fondue style. The one reason bunny never really did it for me as a kid was the soggy bread, and this solves the problem!

  4. I grew up knowing this as “pink bunny”.

    For the real traditional American recipe use Velveeta Cheese (it melts easier) and toasted (not too soggy) squishy white bread.