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

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

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 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 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

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

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 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 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

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 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 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