Philippine-style biscocho is a super crunchy twice-baked yeast bread. There are 2 kinds of Filipino biscocho, the plain ones and the sugared variety which I prefer specially with thick chocolate drink or with coffee. I made sweet biscocho 5 years ago with regular white bread. This time I used pumpkin brioche shaped into loaf and they came out really really really good.
slices of pumpkin brioche loaf bread
melted salted butter
- Remove bread crust and cut into 2 or 3 long sticks. Brush both sides with butter and sprinkle with ½ teaspoon sugar on each side.
- Place on wire rack and bake in a 275°F oven for 20 minutes. Flip the bread sticks and continue baking for 20 minutes until crispy. Do not let the biscocho get brown.
- Let cool completely before storing in air-tight jar.