Chocolate Rusk


Since the chocolate flavor of my Chocolate Sourdough Bread was not good enough,

I decided to turn the leftover into something different.

Chocolate Rusk

Chocolate Rusk!

I don’t know here in America, but a Rusk (cited from Wikipedia) is very famous in Japan.

Which reminds me I used to eat the Rusk every single day for my lunch when I was in high school.

At a co-op in my high school, they carried a cheap-yummy-Rusk, called “New-Rusk”.

"New Rusk"

This is it!

Hmm…this brings back my old memories :-)

Chocolate Rusk 



Any kind of leftover Bread (Baguette is preferable)

The same amount of Chocolate and Milk



  1. Preheat the oven 280°F .
  2. Slice your bread into 1/2 inch thickness, set aside.
  3. Heat the milk until boiling, meanwhile, melt the chocolate over a double boiler.
  4. Pour the heated milk over the chocolate, mix well.
  5. Soak the sliced bread into the chocolate mixture and place them on the sheet tray.
  6. Bake for 3-4 hours.
  7. Ready to eat! Store in an airtight container in a cool, dry place.

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