Biscocho is what my sister and I used to refer to as “sugar bread.” You can make biscocho with just about any bread by slicing it into thin pieces (1/4 inch thick), spreading unsalted butter on top (or salted butter if you’re like me), and a generous sprinkle of granulated sugar. For my baking lovers, I’d recommend making a few french baguettes and letting one go slightly stale for biscocho making. For everyone else, I say just do what I did for this serving and go to Golidlocks.