Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 160kcal 8%
Fat 8g 12%
Saturated Fat 5g 25%
Carbohydrates 20g 6%
Fiber 1g 4%
Sugar 10g 20%
Protein 3g 6%
Cholesterol 20mg 6%
Sodium 150mg 6%

Percent Daily Values are based on a 2,000 calorie diet.

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Shokupan Crust Rusks

Name: Shokupan Crust Rusks
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 16 strips of crust from Japanese milk bread (cut the crusts off 4 slices of Japanese shokupan sandwich bread or use 2 end slices cut into 8 strips each; sandwich slices are typically precut to 10–12 slices per square loaf; you can also use frozen crusts and end-piece strips that you saved in the freezer); 4 Tbsp unsalted butter; 1 Tbsp sugar (I use granulated sugar)

Prep 10m

Cook 20m

Total 30m

This recipe for Shokupan Crust Rusks transforms Japanese milk bread crusts into a delightful snack. With just a few simple ingredients, the crusts are baked to perfection with a buttery, sweet flavor. Perfect for a midday treat or alongside a cup of tea.

Bread

Ingredients

2 servings

16 strips of crust from Japanese milk bread (cut the crusts off 4 slices of Japanese shokupan sandwich bread or use 2 end slices cut into 8 strips each; sandwich slices are typically precut to 10–12 slices per square loaf; you can also use frozen crusts and end-piece strips that you saved in the freezer)

4 Tbsp unsalted butter

1 Tbsp sugar (I use granulated sugar)