This is the first in my series of caramel rusk recipes.If you heat it too much and it looks like the caramel is about to burn, place the pan on a wet cloth and let it cool. Recipe by Otentosama

I received delicious caramel rusks as a souvenir and I wanted to make something similar myself, so I created this recipe ♫Caramel is easy to burn, so be careful. Recipe by chaccoco

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*

I wanted to make easier rusks than sliced bread rusks.Fu, or dried wheat gluten, is very light, so if you want light rusks, use 30 g of butter, and if you want milky, rich-tasting rusks, use 40 g of butter. Recipe by *yue*

Basically I wanted to make some quick and easy rusk.If using a 500-600W microwave, cook for 20-30 seconds longer. You can use Krazy Salt instead of sugar to turn these into an excellent side dish. For 1 serving. Recipe by Yuana mama

I made dried wheat-gluten rusks to suite my tastes!I'm just one of those people who adds powdered milk to everything.Aside from the dried wheat-gluten, you can just eyeball all of the ingredients without measuring them.It will be necessary to make adjustments to the baking time according to your household oven, so please keep an eye on it while baking, starting from the 6 minute mark. It's okay if it takes on a light color. Please don't let it burn. Recipe by Tooruyomecchi

I love rusk biscuits but it takes so much time to make so I have been researching easier methods.This snack can be made in under 10 minutes.Regular sliced bread is fine to use, just be careful that it doesn't burn when drying it out in the microwave, but slightly burned is still delicious. Recipe by Momopanda

I had a lot of leftover bread crusts after making sandwiches.You can use butter instead of margarine! Butter adds depth to the flavor, and is great as well.When you roast the bread crusts in the frying pan, be careful not to burn them If you burn them, they will turn bitter. Recipe by Aki

Rusks are so expensive when you buy them at bakery stores. I wanted to make them easily and in an inexpensive way, so I came up with my version by referencing a variety of recipes.I use 5-slice loaf (thickly sliced) bread for these rusks, split them in half down its side, and microwave at 600 W. Adjust the microwaving time according to the thickness of the bread, and model of microwave oven. The moisture in the bread might not evaporate completely or on the other hand, it might burn on you, so keep an eye on them.I think it will also be fun, to cut out the bread into shapes with your child. Recipe by Myimyikan

Because I love the caramel popcorn at Disneyland, I wanted to think of a way to make it easily at home. Here's what I came up with. It's made with healthy ingredients and safe for kids to eat.It cools down slightly in the frying pan. If you serve it immediately, it's nice and fluffy. If you cool it down and dry it thoroughly, it's crusty and more like popcorn. Recipe by Pii chef

I had crusts leftover from making sandwiches, so I cooked them and made rusks.The bread will soften if you add oil to the frying pan, so I recommend you don't use any! Recipe by nyannyan

I came up with a way of making rusks that is as easy as making French toast.The rusks will be crispier if you slice the crusts thinly and finely. Recipe by Hiibousuke