So, my plans for the Emmys ended up falling through Sunday night (which was probably for the best), so I got to make this delicious little treat. Turns out that bread + butter + sugar + almond extract + oven at low heat = surprisingly delicious. Also, amazingly simple. And cheap. So, good quick snack, one I’d recommend if you get the chance to make it.
Japanese Sugar Rusk
Makes minimum 18 slices, depending on how thin you slice + size of baguette
- 1 baguette (can be small or large, I went small for mine)
- 2 sticks (1 c) butter
- 1.25 c sugar
- 1 t almond extract
Slice your baguette up thin (see picture one for an example), and cream together the sugar, butter, and almond. Preheat your oven to 250. Spread a thin layer of the butter-sugar-almond mixture on one side of the bread, and place unfrosted side down on a lined baking sheet. Cook for about one hour, until the underside is golden brown (see pic 3).
Best eaten with a glass of milk to dip, and warmed.