Caramel Rusks ＊ With Sandwich Bread
It's delicious to eat the crusts from the sandwiches as is, but I wanted to make them caramel flavoured, which my kids love, so I created this recipe.
If you think there is not enough caramel sauce, you can add more sugar and butter for your desired amount.
I used 3 tablespoons of sugar and 15 g of butter for my family, but this is for my kids so I recommend 6 tablespoons of sugar and 30 g of butter.
If you use water instead of milk, the taste will be light. If you use nondairy creamer instead of milk, the taste will be rich. Recipe by *jUN*
Caramel Rusks ＊ With Sandwich Bread
It's delicious to eat the crusts from the sandwiches as is, but I wanted to make them caramel flavoured, which my kids love, so I created this recipe.
If you think there is not enough caramel sauce, you can add more sugar and butter for your desired amount.
I used 3 tablespoons of sugar and 15 g of butter for my family, but this is for my kids so I recommend 6 tablespoons of sugar and 30 g of butter.
If you use water instead of milk, the taste will be light. If you use nondairy creamer instead of milk, the taste will be rich. Recipe by *jUN*
Cooking Instructions
- 1
Cut the bread into your desired shapes. I cut into 2 cm cubes this time. Even if you are using only the crusts, cut into your desired lengths.
- 2
Arrange on a baking sheet lined with parchment paper, and bake in the oven for 10 ~ 15 minutes at 230℃. Make sure they won't burn in the oven.
- 3
In the mean time, weigh the caramel sauce ingredients.
- 4
When the bread is golden brown as shown in the picture, it's ready. Leave in the oven, and make the caramel sauce.
- 5
Add all the ingredients for the caramel sauce into a frying-pan, and turn the heat to medium. Mix with a wooden spatula. When it starts to bubble, turn down the heat to low. When it becomes your desired consistency, add the bread.
- 6
Mix quickly. When the bread is coated with the caramel sauce, return to the baking sheet from earlier, and let cool. Done.
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