John and I both love these classic cookies from NY, so I decided to make them for Valentine’s Day. I’m not a great baker and these were a little rushed (and it was hard to estimate/shape the cookie properly) but they tasted pretty authentic to me.
This Cooking Light recipe made for a nice birthday dessert for a friend of mine who loves the stuff. We garnished with whipped cream which is not part of the recipe.
You can toast the bread, make the sauce, and make the custard ahead if you like (I did) but don’t soak the bread too early.
I saw this on Smitten Kitchen and immediately wanted to make it. I had to wait a couple of days, though, as we didn’t have dark brown sugar, haha.
I’ll confess that my first attempt at this didn’t really work – it was clumpy, and the pudding didn’t set. I checked out the comment section and made a couple of changes based on troubles others had had with the recipe – those changes are reflected here. We topped this with (mediocre) homemade whipped cream and some chocolate and butterscotch chips and brought it to a friend’s party.