Toasted Bread Crusts

Start by removing the crusts from the slices of bread using scissors. 

Next, roll one of the crusts into a spiral shape and secure it with a cocktail stick.

Repeat this process with all the slices of bread and set aside.

Brush a layer of unsalted butter over the entire bottom of a large skillet over medium to low heat. 

Then add 6 bread crusts we prepared earlier and toast them until golden brown.

In another large skillet over medium to low heat, add the sugar and spread it out.

When the sugar starts to melt, stir everything very well until it has melted completely.

Add the water and continue stirring until it turns into caramel.

Next, add the butter, turn off the heat and mix everything very well until smooth.

Dip the toasted bread crusts into this caramel and set them aside on a plate.

Now, decorate all of them with condensed milk to taste and let them cool until they reach room temperature.

Then, transfer the other 6 bread crusts to a baking sheet lined with parchment paper.

Brush 3 of them with melted butter and brush the other 3 with olive oil.

Now, coat the ones brushed with butter in a mixture of sugar and ground cinnamon.

Next, coat the ones brushed with olive oil in a mixture of dried herbs.

Place them in the preheated oven at 200° C (400° F) and let them bake for 10 minutes.

Serve.