Rich-Flavored Japanese-Style Red Bean Rusk

• 1/2 loaf when using sliced bread, use 2 from an 8-slice loaf A bread of your preference (you can also use sliced bread)
• 100 grams Boiled adzuki beans (I used canned adzuki)
• 150 ml Heavy cream (I used Meiji Hokkaido Tokachi Fresh 100)
• 1/2 tsp Salt
• 1 dash A) Brandy or rum

1. Bread preparation Cut the bread (baguette) into 5 mm slices.
2. If using sliced loaf, cut into 4 equal squares.
3. Dry the bread from Step 1 in the oven for 5-10 min (using a toaster oven is fine too).
4. Cool the bread.
5. Spread for the rusk Mix ingredients marked with (A) well until fully mixed.
6. Mash the beans lightly as you mix.
7. Soak the bread from Step 2 in the rusk spread from Step 3.
8. Then top with red beans.
9. *Don't soak the bread for too long!
10. Put Step 4 on a baking pan with baking sheet spread.
11. Bake the bread in an oven preheated to 375F/190C for about 30 minutes.
12. *See the hints.
13. Bake until crunchy, then cool.
14. It's done when the bread cools.
15. I whipped the remaining cream, adding in the remaining boiled red beans to make red bean cream.
16. Spread on the rusk and enjoy.
17. Version 1: I made this with sliced bread (with the crust removed).
18. Version 2: Use matcha and make Ujikintoki-style rusk.

bread, adzuki beans, hokkaido, salt, brandy

Taken from cookpad.com/us/recipes/170251-rich-flavored-japanese-style-red-bean-rusk (may not work)