Bread crust rusks with extra butter. The butter flavor is still not enough.

Today, I tried making bread crust rusks with extra butter.

Even though I doubled the amount of butter, the finished product only had a slightly stronger butter flavor. Also, since I used a microwave this time, the texture was crispy. The sweetness was subtle, and it had a light taste.

Japanese link: Bread Crust Rusk with Extra Butter

Bread Crust Rusk with Extra Butter (Ingredients)

The calories and cost above are approximate values.

Bread Crust Rusk with Extra Butter (Instructions)

First, I cut the bread crusts into pieces about 2 cm long.

Next, I spread the bread crusts on a plate and heated them in the microwave at 500W for 2 minutes.

Then, I added butter cut into 5mm cubes and mixed it in. (It’s okay if it doesn’t melt completely, as long as it coats everything.)

Again, I heated it at 500W for 2 minutes. After that, I added sugar and mixed well.

Even though I doubled the amount of butter, the finished product only had a slightly stronger butter flavor. Also, since I used a microwave this time, the texture was crispy. The sweetness was subtle, and it had a light taste.