As I mentioned in my post yesterday for Japanese Egg Salad Sandwiches, a lot of milk bread sandwich recipes don’t use the crust. This recipe is a great way to use the wonderful crusts from this bread. It is super simple and you end up with a crispy, chewy, buttery, delicious treat that reminds me of the taste of French palmiers.
All you need to make this recipe are the bread crusts, butter, sugar and some cinnamon if you like. You first dry out the bread in the oven on a low temp, similar to making croutons. Then you brush them with butter, sprinkle with sugar and bake until golden. These are best eaten soon after making them. Sugar attracts water, so as they sit, especially if it is humid, they will soften.
Milk Bread Crust Rusks
Crispy, chewy, buttery cinnamon and sugar treat made from crusts of Japanese milk bread
Ingredients
- 16 crust strips from milk bread
- 4 tbsp unsalted butter
- 1 tbsp sugar
- cinnamon if you like
Instructions
- Heat oven to 200 degrees. Place your crusts on a baking sheet lined with parchment and bake for 20-30 minutes until fully dry and crispy. You don't want to brown them here, just dry them. Raise oven temp to 350. Brush them with melted butter using a pasty brush so that they evenly get coated. Once coated, toss with remaining butter and sprinkle the sugar over. Bake for 5-10 minutes until golden.
- These are best eaten fresh. If not, immediately after they are fully cool, seal in an airtight ziploc with as little air as possible.
Tried this recipe?Let us know how it was!