A bread of your preference (you can also use sliced bread)
1/2 loaf (about 5 cm) When using sliced bread, use 2 from an 8-slice loaf
Spread for the rusk:
Boiled adzuki beans (I used canned adzuki)
Heavy cream (I used Meiji Hokkaido Tokachi Fresh 100)
A) Brandy or rum
A small amount
[Bread preparation] Cut the bread (baguette) into 5 mm slices. If using sliced loaf, cut into 4 equal squares.
Dry the bread from Step 1 in the oven for 5-10 min (using a toaster oven is fine too). Cool the bread.
[Spread for the rusk]
Mix ingredients marked with (A) well until fully mixed. Mash the beans lightly as you mix.
Soak the bread from Step 2 in the rusk spread from Step 3. Then top with red beans. *Don't soak the bread for too long!
Put Step 4 on a baking pan with baking sheet spread. Bake the bread in an oven preheated to 375°F/190°C for about 30 minutes. *See the hints.
Bake until crunchy, then cool. It's done when the bread cools.
I whipped the remaining cream, adding in the remaining boiled red beans to make red bean cream. Spread on the rusk and enjoy.
Version 1: I made this with sliced bread (with the crust removed).
Version 2: Use matcha and make Ujikintoki-style rusk.
Story Behind this Recipe
Rich-Flavored Japanese-style Red Bean Rusk.
When you cook the rusk (in Step 5) you can finish baking without burning 20 minutes after the initial bake, by covering with aluminum foil. Also as shown in Arrangement 2, it's delicious with cocoa or coffee instead of matcha.