Easy with grilled fish! Bread Ear Rusk Recipe--Crouton for Soup & Cinnamon Sugar for Snacks at a Time

Make use of the bread ears left over when making sandwiches and bread puddings! Here are some recipes for rusks that you can easily make with grilled fish.

Easy with grilled fish! Bread ear rusks recipe

Ingredients for bread ear rusks

・ Bread ears 40-50g (1.76oz)
・ Butter (salted) 10g (0.35oz)
・ Granulated sugar 2/3 to 1 teaspoon
・ Appropriate amount of dry parsley ・ Appropriate amount of cinnamon powder

How to make bread ear rusks

1. 1. Cut the ears of the bread to a length of 2-3 cm.


2. Tangle the melted butter evenly.


3. 3. Divide in half and sprinkle with granulated sugar on one side. The other is OK as it is.



Four. Spread on a grilled fish with aluminum foil (a toaster is also acceptable) and bake on very low heat for 3-4 minutes. Please check on the way to see if it is burnt. After turning off the heat, wait for 5 minutes without removing it, and use the residual heat to remove the water.



Five. Remove from the grilled fish and sprinkle with dry parsley for those who have not been sprinkled with sugar, and sprinkle with cinnamon powder for those who have been sprinkled with sugar.




The crunchy and crispy texture of the bread-eared rusks that have been browned and shrunk. By adding the richness and saltiness of butter and the flavor of parsley and cinnamon powder, you will likely continue to eat with polypoly.



Rusks sprinkled with parsley are perfect as croutons for toppings in salads and soups. Rusks sprinkled with sugar and cinnamon can be added to ice cream as well as as they are.

A simple recipe for rusks that can be made anytime by freezing when the ears of bread are left over. In addition to dry parsley and cinnamon powder, you can freely change the finish of garlic powder, green laver, soybean flour, etc. Feel free to give it a try.