Illustrative photo: No machine-readable author provided. Rainer Zenz assumed (based on copyright claims). — CC BY-SA 3.0, Wikimedia Commons

Breakfast

Rusk

A slice of sourdough or brioche bread, cut and dried in the oven until crisp and light. A staple of the French breakfast, it is spread with butter and jam and keeps for a very long time.

1 h
4 servings
Medium
Budget-friendly

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Ingredients

1 Sandwich loaf (or brioche)
50 g Butter
1 Egg
1 tbsp Caster sugar

Spices & seasoning

Salt

On the side

Nutrition facts

472 kcal per serving

Protein: 10.6 g
Carbohydrates: 68.8 g
of which sugars: 13.1 g
Fat: 16.1 g
of which saturated fat: 8 g
Fiber: 2.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Preheat the oven to 120 °C, fan if possible.
Cut the bread into 1 cm thick slices, then cut each slice in half.
Lay the pieces on a tray lined with baking paper and brush them with melted butter mixed with the beaten egg and sugar.
Bake for 35 to 40 minutes, turning the pieces halfway through, until golden and dry.
Let cool completely before storing in an airtight tin.