December 11, 2013

Pumpkin Brioche Biscocho

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 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.

Sweet Pumpkin Brioche Biscocho
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.

specially yummy with hot Milo drink


Winnie said...

How wonderful these look!
Very easy-to-make, but I think it's even easier to eat everything at once :)

maiylah said...

yummmm love this! so true, sarap yan siguro with hot tsokolate! :)

thank you so much for sharing and linking over at Food Friday, Ms. Oggi
happy holidays!

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