Crispy & Simple Butter Toast Rusks
Easy Butter Toast Rusks Recipe: A Quick Homemade Snack
Learn how to make delicious, crispy toast rusks using leftover bread and butter. Perfect for a quick snack or a sweet treat with coffee, this simple recipe will guide you through creating a delightful crunchy delight.
Ingredients- Bread (leftover bread works well)
- Butter
- Sugar (powdered sugar can be used as an alternative)
Cooking Instructions
Step 1
First, cut the bread into bite-sized pieces. You can slice them lengthwise for longer rusks, or cut them into 1-2cm thick pieces for easy handling. Feel free to adjust the thickness and shape to your preference!
Step 2
Preheat a frying pan over medium-low heat and melt a moderate amount of butter. It’s better to melt just enough butter to toast one side of the bread at a time, rather than melting too much at once.
Step 3
Once the butter is melted, place the cut bread slices into the pan. Make sure to maintain a medium-low heat! If you use high heat, the outside will burn quickly before the inside is cooked. Flip the bread when the bottom side turns golden brown.
Step 4
After the butter on the first side has been absorbed by the bread, it’s time to toast the other side. Melt a little more butter in the pan and spread it evenly on the other side of the bread. Toast until golden brown, being careful not to burn it! This creates a wonderfully crispy toast rusk. You can also achieve similar results using an oven or an air fryer.
Step 5
Now, let’s add the sweetness for our rusks by sprinkling sugar. While finely ground powdered sugar looks prettier, regular granulated sugar works perfectly well if that’s what you have. Sprinkle generously; the sugar will melt and caramelize, adding a delightful crunch.
Step 6
If you prefer a less sweet version, you can skip the sugar and bake them with just butter; they will still be delicious! You can also cut the bread into smaller pieces for a bite-sized snack, or customize the thickness and length to create your own unique toast rusks and enjoy!
