Crispy Bread Rusks with Sweet Butter and Sugar
A crispy snack made by brushing leftover sliced bread with a sweet butter-sugar sauce and baking it in an oven or toasting it in a pan.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This sweet, buttery snack is a great way to use up leftover sliced bread, baked easily in the oven or toasted in a frying pan. Slices are coated in a melted mixture of butter, milk, and sugar, then optionally sprinkled with coarsely ground nuts for extra texture. Letting them cool completely after cooking is the key to getting them truly crispy.
- Servings
- about 1–2 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Sliced bread3 slices
- Butter (or cooking oil)2-3 tbsp
- Milk2 tbsp
- Sugar2 tbsp
- You can also save and use the crusts cut off when making sandwiches.
- You can use oil (olive, grapeseed, corn, etc.) instead of butter.
- If you want them very sweet, you can add more sugar.
- I ground almonds to make the rusks nuttier, but other nuts like peanuts, walnuts, or pine nuts also work well.
- Instead of nuts, you can sprinkle dried parsley flakes, or cinnamon powder works nicely too.
Steps
1. Here is sliced bread that was tucked away in a corner of the fridge. Cut it into long strips or cubes.
You can also save and use the crusts cut off when making sandwiches.
2. Add the butter, sugar, and milk to a bowl, then microwave for 1-2 minutes to melt.
You can use oil (olive, grapeseed, corn, etc.) instead of butter.
If you want them very sweet, you can add more sugar.
3. I ground almonds to make the rusks nuttier, but other nuts like peanuts, walnuts, or pine nuts also work well.
Grind them coarsely rather than too finely.
4. Thoroughly and evenly brush the bread with the mixture made in step 2.
5. Coat evenly with the ground almonds as well.
Instead of nuts, you can sprinkle dried parsley flakes, or cinnamon powder works nicely too.
6. In the oven, bake at 170°C for 15-20 minutes.
180°C felt a bit too high, so adjust the temperature and time depending on your oven.
7. In a frying pan, cook over very low heat, turning the pieces from front, sides, and back until golden brown.
If the heat is high, only the outside cooks and they will not get crispy all the way through; if heat control is difficult,
place an extra burner grate on your stovetop before cooking.
8. Once fully cooked, let cool until crispy.
Ppunwife's tips
- Grind the almonds coarsely rather than too finely.
- When cooking in a frying pan, high heat will only brown the outside without making the bread crispy throughout; if controlling the heat is tricky, place an extra grate on your stove burner while toasting.
FAQ
Can I substitute another ingredient if I don't have butter?
You can substitute ordinary cooking oil such as olive oil, grapeseed oil, or corn oil.
Is there a trick to getting them crispy when using a frying pan?
If the heat is too high, the outside burns before the inside turns crisp, so toast them over very low heat while turning each side, and stacking an extra burner grate helps reduce the flame intensity.
Are there other powdered ingredients I can use besides nuts?
Depending on your preference, you can evenly sprinkle parsley flakes or cinnamon powder instead of nuts before cooking.
