Rusk Made from Sliced Bread in 5 Minutes

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

My sons love deep-fried bread coated in sugar. I also enjoy it but the calories.... So I aimed for a non-fried but still crunchy version.Heat the bread in the microwave little by little based on your microwave, the amount of bread, and the condition of the bread being cooked. You can make this as soon as you think of it. It's such an easy and cheap poor people's snack! If you're on a diet and like kinako, they also taste good without sugar! Recipe by marimarimarippe

I love 5 slice (2.4-cm thick) sandwich bread, but it's hard to divide among three people! When I baked these up, they were a big hit! Since we are big eaters, this recipe was created out of desperation!I'm envious of families where everyone eats only 1 slice of bread each. Just today, my son ate 3 slices plus these bread crusts.Every toaster oven is different, so adjust this to suit your oven; bake these to the point where you think they might have baked for a bit too long. Keep an eye on them or they'll burn! Recipe by Team yokin

I made these because I had won some Rama Brand margarine.-Microwave the bread to evaporate the moisture. Microwave again if needed ♪ (This is important.)-Microwave for a bit longer if using a 6 slice loaf.-When spreading the margarine, wait until the bread has cooled. The sugar will stick better that way.-I usually spread chocolate on the pieces that didn't shape or brown nicely. Recipe by Sayao

I had some leftover bread crusts.Once you add the crusts to the frying pan, try to coat them with the margarine and sugar as quickly as possible. Recipe by Emenbo

I'm really into ginger right now. I'm using it for many things.It burns easily so don't take your eyes off them!! Other than that, there are no difficult points I think. Recipe by Chibato

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

Nothing goes to waste!They are best if they are not overcooked. Let the crusts dry before use so they retain their crisp texture. Recipe by Stylish Mama

I usually make rusks with baguettes, but they turned out light and crispy when I used bread rolls instead, the way I like them!If you are worried about calories, you can mix the granulated sugar with margarine and spread it onto the bread slices to make it slightly healthier. Recipe by xxyuzumikanxx

I created this recipe to make rusks that tastes similar to a bakery's one with full of flavor. Use salted butter or margarine, because a little salt enhances the sweet flavor. When you have time, you can air dry the crust for a half day before you bake.Potato starch holds the granulated sugar in, so the baked rusk will be crunchier! Condensed milk and skim milk powder gives a full sweet flavor. They are very convenient ingredients for baking at home, because if you feel something is missing, you can add them to give more flavor. Recipe by Nachuriru

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 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

Our family loves chocolate, so I made a variation on plain bread crust rusks.When baking the rusks, start checking the oven frequently after 25 minutes have passed. Turn over or stir up the bread, or move the sheet around to prevent uneven cooking.Take both the margarine and the chocolate out of the microwave once they are more or less melted. Melt completely by mixing. Recipe by +pocopoco+

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

I love rusk using leftover crust, so I devised this recipe.Please check the bread crusts once after baking for 20 minutes as it is burns easily. Enjoy the crispiness after if cools down. Recipe by Monstera USA

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

I made these rusks with my favourite brown sugar honey bread.They make great gifts.Here is the recipe for the brown sugar honey bread. ↓.Please bake slowly on low temperature.Please be careful of the humidity when storing them for later. Recipe by Kokoakukki-

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 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 leftover dried wheat gluten that I had originally bought as baby food.I had to use it up some how!The butter will evenly distribute if you add both the butter and dried wheat gluten to the frying pan before turning on the heat, rather than melting the butter, and then adding the dried wheat gluten.They will be piping hot when just done, so be careful not to burn yourself, especially when sneaking a taste! Recipe by aonksa

I was really surprised by the rich taste of Del Monte's tomato sauce! It's so easy, but one can provides such a satisfying flavor.Use whatever vegetables you want! If you have some, cherry tomatoes and carrots are good, too. If you add even a little cheese or mayonnaise, it really enhances the flavor of the soup with plenty of umami. Recipe by Marrietty

I wanted to make some fluffy, freshly-baked bread for morning and arrived at this recipe after a lot of trial and error.Our oven is a conventional electric oven so you can switch it on and still bake fantastic bread without preheating.During Step 3, make sure that the cloth doesn't stick to the top of the bread. Recipe by Tomutomu

When I went to buy some French bread flour, it was sold out. So, since I couldn't do anything about it, I did my best and combined regular bread flour with cake flour!It doesn't look very nice, but it is definitely French bread.･ All Purpose flour is okay too.･ It's important to make sure the dough has risen completely in order for the bubbles to form. Also, cutting the slashes and getting the edges to stand up helps release excess moisture and creates a very bubbly finished product.･ This is just a basic recipe, so feel free to roll in herbs, sesame, cheese, etc. Recipe by itarunrun

It is the perfect rye bread for sandwiches!It is also delicious to add walnuts. If you don't make sandwiches with this, then I recommend adding dried fruits. Recipe by Manoro

I ran out of bread but didn't want to go and buy some... so I decided to make use of my oven while it was preheating.I wanted to make some fluffy and delicious bread for breakfast and ended up with this recipe.If you can't leave the bread in the oven while preheating it, take it out, keep it covered with a damp cloth so that it doesn't dry out, and place it on top of the oven.When the oven has preheated, proceed to put the bread back in the oven and bake for 15 minutes. Recipe by Kopo*chimi

I mostly only have bread for breakfast. Because of this, when I wake up in the morning and realize I have no bread, I usually make this. There are tons of steamed bread recipes that use pancake mix maybe some people can use this as a reference for ideas.You can of course use regular milk instead of soy milk. Pay attention to how they look while they're being microwaved. If you cook them for too long they'll become hard. Since there's no eggs or oil in this, they harden pretty easily, so please eat them when freshly baked. For 3 muffin cups. Recipe by Hacchun

I got bread crust from the bakery and thought of baking rusks but wanted to add toppings. Then, I found almost-expired sliced almonds in my refrigerator! It falls off if you just put them on so I mixed it with caramel like a florentine biscuit and it turned out be amazing!The caramel gets dark (and bitter) when you heat it too quickly over strong heat so make sure you heat it slowly over low heat.Here, I used 3 slices of crust I got from the bakery but you can also use any bread you like such as white bread or slices of french baguette. Depending on the thickness of the bread you will need to adjust baking times. Recipe by yaburie

This is my favorite bread. You don't need to divide the dough or rest it - just knead and round off. It's probably much easier to bake than you think, so I hope you will all give it a try.Adjust the rising time depending on the temperature and your oven's bread-rising mode and so on. Recipe by saku_nana

I experimented many times to improve the recipe.You can make it using one bowl so that you don't need to do a lot of dishes later. This bread is as good as hand kneaded one.Since you only need an oven, one bowl, and one fork, you don't need to do a lot of dishes.When you are making sandwiches with this bread, decrease the amount of sugar to 1/2 tablespoon.It's ok to use 70 ml of milk during summer, but please change it to 75 ml during winter. Recipe by papiraki

I wanted to make bread in a bread maker using healthy ingredients!! So I used amazake instead of sugar, omitted unnecessary ingredients and made this using simple ingredients.-When adding the rice and rye flour, pour in the center to make into a mountain.-Add the amazake, salt, and water to the corners of the case not to disturb the flour mountain.-If you try to cut the bread while it's still warm, it'll basically be like mochi, it'll stick to the knife and you won't get a clean cut. Recipe by Kesami mama