I spread chocolate on rusks, but it takes time and effort to melt chocolate so I came up with an idea to melt it with residual heat in the oven.After putting it back in the oven, the chocolate seems to keep its shape and is not melted,but it's actually melted. Just take it out from the oven once after 5 minutes to see how much it melted. Recipe by yaburie

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

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 often bake castella cakes at home as gifts, and I always have leftover crusts, so I made rusks.These are sensitive to humidity, so after cooling them completely, wrap with a desiccant as gifts!The oven temperature and the baking time differ depending on the thickness and sweetness of castella cakes, so they are just guidelines! Recipe by Kyasachama

Rich-Flavored Japanese-style Red Bean Rusk.When you cook the rusk (in Step 5) you can finish baking without burning 20 minutes after the initial bake, by covering with aluminum foil. Also as shown in Arrangement 2, it's delicious with cocoa or coffee instead of matcha. For about 10 pieces. Recipe by Karun

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

I wanted to make a savory rusk for adults.- Recipe by mokashu.

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

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 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 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

I love sesame seeds! There wasn't a way this would turn out not delicious.Bake the bread well until crispy.Enjoy after the icing is completely hardened. Recipe by Yumi`s cafe