Maple Butter Rusks

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

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

A while ago I received some delicious maple syrup and made cookies with it. This is another version of that recipe.If you spend too long squeezing the dough out, the butter might separate from it, so work quickly.The recipe uses maple syrup, so I don't use too much sugar. Recipe by jh2trz

I wanted to make something that keeps its texture the next day for gifting.It's great if you made with both baguette and sandwich bread. For the appareil, mix enough each time you add the ingredients. Recipe by lov_sweets

I know that sugared rusks are usually made with granulated sugar, but I was wondering how they would turn out when made with natural brown sugar and cane sugar. It turned out nice and pretty - I especially like how the color is in a tricolor gradation. People told me they like the sweetness and thickness of these rusks.You could either use salted butter, unsalted butter, or margarine, but I recommend to use unsalted butter. It makes the rusks taste elegant and mild. If you like it more sweet, use salted butter. Please try different combinations to discover your favorite flavor. For as much as you want to make. Recipe by yaburie

Whenever I have dry, stale bread, I make it into rusks.Pokka's lemon powder doesn't require water so it was great for making crispy rusk.This was supposed to have been in Pokka's recipe contest but just had a draft done and missed the deadline... But now it's finished!If you don't have access to dried lemon powder, use lemon juice or a raw lemon （washing the skin and using the zest also adds a wonderful fragrance）You need to cook for 30 minutes at 100 C (212 F) but feel free to adjust the time to make the rusks crispy. Adjust the sour lemon flavor to your liking. Recipe by putimiko

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

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 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 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 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-

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

I knew that toast and kinako were a good combination, and guessed that kinako rusks would be tasty too.Adjust the sweetness to your tastes.Shorten the heating time if you are making them with bread crusts. Recipe by sweethazu

This is a sister recipe to "Bran de Maple Butter Milk Rusk Style.This is a variation of "Otsumami-chan's" recipe.Be careful not to burn yourself while frying. Recipe by Tooruyomecchi

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'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 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

I wanted to make these in a pan rather than in the oven, as it's so much easier. It was super successful.After you add the granulated sugar, don't mix with your chopsticks or a spatula.Just shake the pan to coat the baguette cubes in the sugar. Recipe by Rin25250

Took care of my craving for sweets and bacon in one shot.

I was wondering if I could make something with the sliced bread I had at home, and ended up creating this recipe. I made them into heart shapes because it was the day before Valentines Day, but I'm sure you could use other cookie cutters to make different shapes.The ingredients marked with should be a 1:1 ratio. Use whatever type of sugar you prefer, I used light brown sugar. Mix in some cocoa powder or cinnamon for a change. You can make approximately 6 hearts with one slice of bread. Recipe by Sakura

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

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 recommend this for Valentines Day.It's really good.As it's simple you can make it in a trial-run the day before.If making as a present for Valentines Day, etc, I recommend decorating so it's cuter.The icing isn't that sweet, so don't worry about it becoming too sweet.It's also fun to write messages. Recipe by Kurumi

Introducing cuisines for breakfast.Toyohira Health Center, City of SapporoRecipe provided: Students in the Translation &Interpretation Seminar, Sapporo University

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 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

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 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 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

Kids love these, they are big, light, fluffy, very easy to digest, and feel and taste like humongous cookies. The biscuits are dipped dry in hot drinks or buttered and served with chocolate and other sprinkles for childrens’ birthdays, and to celebrate the birth of babies, pets and animals.Fun to make, they are baked twice. Small 4 1/2” metal spring cake forms are perfect for their shape. The biscuits stay fresh for months when kept dry, so I bake two batches at once. Eight metal forms make16 biscuits, two batches make 32 biscuits.