Rusk-style Bread Crusts

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 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 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 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

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 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 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 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 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

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 remember seeing a recipe for this snack in my magazine that was geared towards grade schoolers. (Was that 30 years ago??)Ever since then, I've relied on this as an easy snack. My children love it. It's good to make when you're short on time.Once the sugar is added, it burns easily, so it just takes a quick stir and it's done. Melted sugar turns crispy on the outside, and It tastes a bit like a rusk. Recipe by Tatsubee

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