Sunday, July 10, 2016

Caramel Rusk: Snack time!

 I really wanted to make this snack about a year ago when I went to Kyoto, the one that I bought from the shop is so delicious.

(updated 2022)

I tried many recipes before, haha. It's not easy to get the right recipe when you have an idea in your head. Well, this one is very close, there are some points that I still can't copy but I'm really happy with this recipe. And these are something that you need to know before making delicious rusks.
You have to find the right bread to use ^^, simple white sandwich bread is the best or you can use milk bread too. And choose the one that is not too thin I think 1.5cm thickness is quite good or if you make it by yourself you can slice it into 2 cm thickness and have very cute cube rusks.
After choosing the bread, another thing that you have to do is "Dry the bread before covering it". There are many ways to dry it (one of the recipes that I found uses the microwave), but I think baking is the best and easiest way for me. 
When making caramel, keep an eye on the pan all the time, because it can turn from light caramel to brunt sugar quicker than you think. Pour hot milk into the pan will make it liquefy a bit so you will have enough time to cover the bread, but you have to be careful because the liquid can make the caramel splatter.
I enjoy this rusk so much (still eating while typing this recipe, haha), hope you will love this recipe too.

Caramel Rusk

4-5 slices ............................ Sandwich bread (about 130g), cut into small dice
90g ...................................... Salted butter
75g ...................................... Granulated sugar
30ml .................................... Milk (hot)

Preheat the oven to 180C.
Line a baking sheet with baking paper or Silpat.

Cut the bread into 1.5-2 cm. dice.

 Put the bread dice on a baking sheet. Bake for 15 minutes or until golden brown, remove from the oven.
Reduce the temperature of the oven to 150C.

Put the butter and sugar into the pan. Place a pan over medium heat.
Boil for 2 minutes.

Add the milk to the pan and stir to combine.

Mix the butter and sugar mixture with the bread.

Until combine.

Pour into the baking sheet.
Bake in the 150 ℃ preheated oven for 15 minutes.

Remove the baking sheet from the oven and use a rubber spatula to turn the rusk upside down.

Bake for 10-15 minutes more or until dry and light brown in color.
Remove from the oven, and let the rusks cool before putting them in the airtight container.


Or you can use a large frying pan to cook the butter and sugar.

After the mixture becomes boiled pour the warm milk into the pan. Then add the baked bread to the pan and stir to combine.

Caramel Rusk: Snack time! 

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