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1
Slice the bread 7 to 8 mm thick.
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2
When using large bread, slice it up any size you like.
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3
Bring butter to room temperature (or microwave it to soften).
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4
Spread it thinly on one side of the bread.
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5
Spread out the sugar on a dish, and press the buttered side of the bread onto the sugar.
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6
When done, the bread will be covered with plenty of sugar.
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7
Repeat Steps 2 and 3 when making rusks with several kinds of sugar.
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8
Line a baking tray with a sheet of parchment paper.
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9
Align the rusks with the sugared side facing up.
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10
Bake for 20 minutes in an 150C oven.
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11
When done, cool on a rack.
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12
It's ready to eat when it's cooled down thoroughly.
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13
It lasts for a whole week if you can keep it from going stale.
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14
The kinds of sugar I used were (from the left): granulated sugar, brown sugar, and cane sugar.
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15
If you like your rusks to be especially rich, please butter both sides of the bread and coat with tons of sugar.
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16
For your information: you can make 40 to 50 rusks with a single baguette.
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17
You only need 50 g of butter.
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18
Variation: Make rusk sticks with white bread.
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19
You could make these with a 10 loaf bread or simply bread for sandwiches and by following procedures on this recipe.
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20
Even the crusts are really crispy!
