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–+ servings
White mug with sweet and buttery Japanese rusk.

Cultured Butter Rusk Crusts

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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Yield 8 servings

Units

Ingredients 

  • 150 grams sandwich bread crusts
  • 3 tablespoons cultured unsalted butter
  • 2 tablespoons evaporated cane sugar

Instructions

  • Put 3 tablespoons cultured unsalted butterin a large glass bowl and microwave at 500 watts for 1 minute or until the butter is mostly melted. Whisk it together to emulsify the butter.
    Mixing melted butter in a glass bowl.
  • Add 150 grams sandwich bread crusts into the melted butter and toss with your hands to soak an even coating of butter into the surface of each piece.
    Sandwich bread crusts coated in melted cultured butter.
  • Sprinkle 2 tablespoons evaporated cane sugar onto the buttered bread crusts in several additions, tossing with your hands in between each addition (you’re allowed to snack on one at this point).
    Sandwich bread crusts dusted with sugar.
  • Lay the buttered and sugared bread onto a parchment-lined baking sheet and place it on the middle rack in the oven.
    Buttered and sugared bread crusts on a parchment lined baking tray.
  • Set the oven to 300°F (150°C) and bake the rusk for 15 minutes.
  • Flip the bread over and continue baking until the bread is crisp (no moisture remaining), about 15 more minutes.
    Flipping sandwich bread crust rusk halfway through baking.
  • Allow the rusk to cool on a wire rack, store it in a sealed container or zipper bag, and snack accordingly.
    Finished crispy rusk crusts dusted in sugar.

Nutrition

Calories 100kcalCarbohydrates 12gProtein 2gFat 5gSaturated Fat 3gPolyunsaturated Fat 1gMonounsaturated Fat 1gTrans Fat 0.2gCholesterol 11mgSodium 123mgPotassium 24mgFiber 0.4gSugar 4gVitamin A 131IUCalcium 41mgIron 1mg
Course Dessert, Snack
Cuisine Japanese