Truly Terrible: Dollar Store Dessert Pizza

Happy National Cheeseburger Day! On an unrelated note, let me tell you about the most awful thing I've eaten in dessert memory.

It was dessert pizza from the dollar store.

I know what you're thinking. You're thinking, "what were you thinking, CakeSpy?"

What can I say? It appealed to my thrifty nature. Plus, the novelty of finding dessert pizza at the dollar store was pretty wonderful. It seemd like a pretty nice haul for just a buck. 

I took it home and ripped that baby open.

Now, to its credit, the actual making-of was kind of fun. First, you take the crust, which is nestled on its own little cardboard circle and requires no pan! out of the package.

Next, you take out the enclosed icing (the "cheese"?) and pour it on top. It's sort of like the icing that comes with pop-n-bake cinnamon rolls.

Now, spread it for even coverage...

Now, you're ready to get baking. As advertised, it's ready in 7 minutes! Now, I know it had said it didn't require a pan, but I didn't want icing goo on the bottom of my oven, so I did put it in a pan.

I baked, and it began to do stuff. Bubble, bubble, toil and trouble.

 When I took it out of the oven, here's how it looked.

Now, I will tell you, there was a brief, shining moment when I had somewhat high hopes for this dessert. It smelled awesome: like cinnamon and sugar and a soupçon of something else. I wasn't quite sure what yet, but at that moment I wanted to find out.

My hopes began to fall. It started with a perfect consistency--soft on top, crispy on the bottom. Then, as it cooled, it began to firm up, then harden, then harden to a crispy, stiff-as-a-board type consistency. I needed a very large and very sharp knife to slice that baby. As you can see, I could only score it with a pizza cutter--it didn't even make a dent in that crust.

Once I finally got it sliced, I took a bite. 

Now, let me tell you...I'm not a dessert snob. I can enjoy a Pop-Tart or Little Debbie Snack on occasion. I tell you this so that you will know that I am not the type of person who would just bash a sweet because it was cheap or "low class".

But the truth is, his dessert pizza was absolutely terrible. It may not be the worst dessert I have ever eaten, but no others come to mind just at this moment.

People occasionally will say how something tastes "like cardboard". I generally think this is a bit of an exaggeration. But in this case...it actually did taste like cardboard. I had discovered the alluded-to soupçon of "something else" in this dessert pizza's aroma. 

I tried another bite, but it was hard to navigate the beyond crispy crust without breaking a tooth or ten. 

The final verdict on dollar store dessert pizza? Please, let my curiosity be your cautionary tale. Don't do it. 

What's the worst dessert you've ever had?

CakeSpy Undercover: No Regrets Bakery, Alvord TX

Last week I found myself driving along a long stretch of highway in Texas, several hours between here and there.

And then, unexpectedly, I see a sign along the highway: "Bakery ahead". Did I really see that? Yes, I did, because there's another one: "bakery ahead" with a little arrow pointing to the left.

You can bet your bottom silver dollar pancake we pulled over at the next turn signal.

What we found, quite unexpectedly, was a gluten-free, no-refined-sugar bakery, smack dab in the middle of Texas. No Regrets Bakery is the name.

"No offense", I said to one of the owners, Casey Harris, "but you're kind of out of the gluten-free belt."

She was kind enough to laugh at this, acknowledging that it was certainly the truth, but that their trailblazing had been rewarded: this was their first anniversary, and they'd gained a cult status with locals and those not-so-local. Turns out that just because this type of bakery isn't common in Texas doesn't mean that there isn't a demand. 

So, No Regrets Bakery has come along to fill it. But why start an oasis of gluten free, non refined sugar, low glycemic index baked goods? As the owners say, 

"This bakery is our way of paying it forward, our blood sugar came back high twice and that was enough to scare both of us. We changed our lifestyle and diet, lost a lot of weight (60lbs and 40lbs) and our blood sugar stabilized at low normal. My husband never stopped craving sugar so I started manipulating recipes to replace the refined sugars and then started removing wheat flours to remove the simple sugars, replacing with gluten-free flours to make a baked good with higher protein and more complex carbohydrates. I started as a cottage industry out of my home and then received a call that a restaurant wanted to carry my products and No Regrets was launched with the location on HWY 287 in Alvord, TX."

I realize that the idea of a gluten-free, "paleo-friendly" Hostess style cupcake might frighten my sugar-loving friends. Or that the idea of a birthday cake made with coconut flour might sound downright strange. Or that the idea of homemade protein-rich bars full of flax and berries might just sound like hippie food that isn't worth your time.

Listen, I don't really care how they do it, because the most important thing here is that what they make at No Regrets Bakery tastes good. 

Here's the raw/vegan cherry vanilla bar, filled with dried cherries, dried cranberries, flaxmeal and vanilla stevia. 

It was actually a very good bar. Homemade versus store bought, when it comes to granola type bars, makes a big difference. This one had a really nice tartness from the cranberries, too. I approve.

We also got a "Chocolate Pecan Bar", made with cocoa powder, toasted pecans, dates and dried cranberries. It tasted like a Lara Bar, but better. 

We also got one of the "power balls", with almonds, almond extract, unsweetened coconut, maca and agave. It was a decadent and tasty little morsel. 

And they were giving out slices of birthday cake because of the aforementioned anniversary! This cake did not taste like deprivation at all. The chocolate masked any coconuttiness from the coconut flour, but it definitely tasted lightly nutty in a good way. The frosting, which is agave-sweetened, didn't have a weird or artificial taste, which pleased me. I can deal with a cake like this, if this is what gluten-free cake can be.

We also picked up a doggie cookie for Porkchop the pug. I don't think he cared that it was corn and wheat free--he just ate the thing. 

Overall, this was a magical stop in Texas. Hit them up if you find yourself on highway 287! Or, help them out with their fundraising goals to open a second location in the Dallas metro area. 

No Regrets Bakery, 8879 Highway 287 North, Alvord, TX. Online here.

CakeSpy for Craftsy: How to Make Plantains into Dessert

Think plantains are just for frying?

Think again. They're also for baking with copious amounts of butter and sugar and using as an ice cream topping. Yep. 

I recently wrote an article about How to Cook Plantains for Craftsy.com, and I included one recipe that is savory, and one that is sweet. Here's a preview of the sweet part: 

When a plantain becomes very ripe, it becomes sweeter and slightly less starchy, making it perfectly suited for sweet applications. In this recipe, plantain slices are baked in a butter, brown sugar, rum, and spice mixture which caramelizes around the fruit as it bakes, making for a warm, buttery indulgence that may call to mind Bananas Foster, but with a more subtle sweetness.

Like, whoa. Check out the full article and recipe on Craftsy!

Sweet Discovery: Pampeana Empanadas, Seattle

Photos via Pampeana Empanadas

Repeat after me: dessert empanadas with homemade dulce de leche. 

I ask you to repeat after me, because I want to work on this infusion through repetition thing. If everybody starts chanting that, maybe dessert empanadas will become the next thing, and dulce de leche will accompany them on their rise to the top. 

Of course, instead of trying to convince you of the merits of the humble empanada, I could suggest that those in the Seattle area give Pampeana Empanadas a sample.

I had the good pleasure of meeting the mother and daughter team behind this empanada business in Seattle, when they were feeding the hungry masses with their wares at the Urban Craft Uprising. My friend Jameson also pointed me in their direction, noting that these empanadas were characterized by a particularly spectacular crust. 

Well, that's about all I needed to hear. 

Pampeana Empanadas has a cute story: "Alexis met Leandro Torres in the Argentine ski town of San Martín de Los Andes in 2005. Fairly soon thereafter, Leandro, a schooled Argentine chef, showed up in Seattle and wow-ed everyone with his batches of homemade empanadas.

We loved that his baked empanadas were a much healthier alternative to the usual deep or pan-fried empanadas to be found in the local restaurants and stores. It was decided that not only did we need to have constant access to these, but so did the rest of the Seattle area!"

Talk about sweet ambassadors.

Oh, and in case you are curious about the name, their website addresses it: "Pampeana describes anything "from the Pampas", the region in Argentina where empanadas originated."

What a delightful find! All of these empanadas are made by hand, with a secret ingredient of love, I assume. Pampeana makes savory offerings and sweet, but you can tell which empanada is which with their handy "how to identify your empanada" illustration (I love it!).

Their sweet offerings include apple and dulce de leche, guava, pumpkin and dulce de leche in the fall, and "red, white, and blueberry" (strawberry, cream cheese, and blueberry) in the summer months.

Pumpkin dulce de leche. Don't you love it already?

They also offer empanada dough for sale, so you can choose your own adventure! As they say, "Our empanada dough is available for sale, frozen and ready for you to make your own empanadas at home. Each package comes with pre-made discs layered with wax paper for easy separation. With the dough as your canvas, you get to be creative with your own fillings!". 

And yes, they also sell that dulce de leche that is used for the sweet fillings--but, you know, If at this moment I had an empanada with dulce de leche inside of it, I wouldn't be above dipping it in some more dulce de leche.

If you are in the Seattle area, rejoice! You can get these empanadas by special order. Find them online here.

CakeSpy Undercover: The Buttermilk Drop Cafe, New Orleans

I first heard about the Buttermilk Drop in a New York Times article, gloriously entitled "A City Drenched in Sugar". I had known that New Orleans was a city famed for its sweets, but I don't think I really knew until I read this article. Not only King cake waited for me in the Big Easy, but doberge cake and snowballs and doughnuts, too.

Actually, a particular type of doughnut called the Buttermilk Drop.

As I learned from this site, the buttermilk drop is a doughnut unique to New Orleans which gained fame at the now defunct but still beloved McKenzie's Pastry Shoppe. It is, on the surface, not an incredibly unique treat. It looks like a doughnut hole, but it's bigger. But not quite as big as a full-sized doughnut. But one taste will tell you that this is a very special doughnutty morsel. Rich in buttermilk, yes, which gives them a perfect delicate crumb yet substantial texture, which is gorgeously and generously coated in a thick glaze. 

I can understand why New Orleans would simply not stand for this doughnut disappearing.

Today, from what I gather, you can get buttermilk drops at two places: Tastee's, which apparently purchased the rights to a number of McKenzie's recipes, and The Buttermilk Drop Cafe. 

I recently tried them at The Buttermilk Drop Cafe, an establishment with an interesting story. Owner Dwight Henry first gained fame as a maker of sweet treats, then gained local celebrity status when he put incredible effort into helping re-open businesses in his Seventh Ward neighborhood following Hurricane Katrina.

And then, he was "discovered" when the movie Beasts of the Southern Wild was filming in his neighborhood, and ended up being featured in the movie. So basically now, in addition to being famous for making doughnuts, he's being featured in New York Times Magazine style shoots. 

Well, I will tell you, I was intrigued.

So when you walk into The Buttermilk Drop Cafe, I was greeted by an odd sight. A large room with ample seating space...but no seating. A menu that seemed to invite sitting and staying a spell...but nowhere to sit and stay. Cool artwork on the wall and even ceiling. 

A large case greeted us, but only a portion of it was filled. All of what filled it looked good though: DOUGHNUTS. Glazed and cake, vanilla and chocolate, in rounds and braids...

and, of course, the famed buttermilk drops.

From behind a small glass window, a friendly girl took our order. It was alarmingly affordable. The doughnuts and buttermilk drops were all well under a dollar each, which was refreshing. 

We got a few buttermilk, a few chocolate, and of course several buttermilk drops.

The doughnuts were very, very good. Light in texture, with a solid buttermilk flavor, and most importantly, drenched in a highly delicious glaze.

But the real star was the buttermilk drops. Was it the power of suggestion, that I was ready to love these best because I had heard so much about them? Perhaps. But d-a-m-n were they fine doughnuts.

The texture of the buttermilk drop is perfect. Like I said before, it's a delicate crumb, but a substantial doughnut in nature. I love the size, too. It's more serious than a mere doughnut hole, but not quite a full size doughnut. It is the perfect snacking size. And the glaze was so liberally applied that it kind of fused into the drop's crust...oh, heaven.

So what am I saying here? Get yourself to the Buttermilk Drop Cafe. I was impressed by how "real" the place has remained even following its fame. Weird about the seating, but you can deal. This is an experience that must be lived by doughnut lovers.

The Buttermilk Drop Cafe, 1781 N. Dorgenois Street, New Orleans. Online here.

Triple Chip Peanut Butter Cookie Dough Dip from Peanut Butter Comfort

When I think of peanut butter, visions of happiness, butterflies, unicorns prancing, and cotton candy clouds dance in my head. I love the stuff that much.

So when I received the book Peanut Butter Comfort: Recipes for Breakfasts, Brownies, Cakes, Cookies, Candies, and Frozen Treats Featuring America's Favorite Spread, I was pretty psyched. Especially since I happened to have plenty of peanut butter around at the moment.

Naturally, I was drawn in pretty instantly by this recipe because it had pink thingies in the photos. But then, upon futher review, I found that the recipe was for something amazing: Triple Chip Peanut Butter Cookie Dough Dip. Like, OMG. That's a dip I can get into!

Even better, the dough is egg free, so that dough can get right in your mouth.

What would one use cookie dough dip for, you ask? Well, that's kind of a dopey question because I really hope you already have some ideas. It would be a great, indulgent frosting, or a nice dip for graham crackers, or...you know, great by the spoonful. Yum.

Here's the magical recipe.

Peanut Butter Triple Chip Cookie Dough Dip

Adapted from Peanut Butter Comfort: Recipes for Breakfasts, Brownies, Cakes, Cookies, Candies, and Frozen Treats Featuring America's Favorite Spread

Makes 4 1/2 cups dip, or 2-3 servings (kidding)

Ingredients

• 4 ounces cream cheese, softened to cool room temperature
• 2/3 cup creamy peanut butter
• 2 tablespoons butter, softened to cool room temperature
• 1/2 cup confectioners' sugar
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups old-fashioned whole rolled oats (not quick cook or instant)
• 1/2 teaspoon salt
• 2 to 4 tablespoons all purpose flour
• 1/2 cup m&m candies--plain, peanut, or peanut butter
• 1/2 cup semi-sweet chocolate chips
• 1/3 cup white chocolate chips
• 1/3 cup butterscotch chips

Procedure

1. In a stand mixer fitted with the paddle attachment, cream the cream cheese, peanut butter, and butter, mixing on high speed for 3 to 4 minutes until nice and smooth and creamy. Pause to scrape down the sides of the bowl. 
2. Add all the sugars and the vanilla, and beat for 2 to 3 minutes on medium high speed. Start slowly, then increase the speed to keep from having a sugar snowstorm. Pause to scrape down the sides of the bowl.
3. Add the oats and salt and beat until incorporated, 1 minute on medium high speed. Stop and scrape down the sides of the bowl. Add the flour, one tablespoon at a time, mixing after each addition. Only add enough to give it your desired dip consistency.
4. Fold in the m&m candies and all those chocolate and other chips by hand or with a couple swipes of the mixer on low speed. Serve right away, or keep chilled. Keep this tastiness in the fridge for up to a week.

Baker's Dozen: A Batch of Sweet Links!

I received a sample of Olive oil with cocoa nibs. What should I bake with it!?!?!

Seriously? Rustic roasting sticks for your marshmallows.

A loving look at Cola cakes.

Curious about cake conventions? Learn about one here.

The cronut hack names are getting ridiculous.

10 food trends we love to hate.

Anarchist bakery makes its mark in Paris.

You can't have it all, but you can have cake. Great essay!

Here's a cinnamon bun recipe to keep on file. It's from Scotland! Everything overseas is better!

Sweet! 100 free cake decorating tutorials! A great library to bookmark.

Is it the year of the veggie...in desserts?

Cool event, Seattle: Depressed Cake Shop. 

The Bake-Off is Coming: Decadent Chocolate Hazelnut Tart

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Generally, I like to make it clear to people that I am CakeSpy, not MathSpy.

However, every now and again I like to riddle with numbers and equations. Here's one that I feel pretty good about:

Flaky pastry + super rich creamy fudgy filling  = deliciously indulgent dessert.

Now, this type of addition makes sense to me. And the delicious result is beautifully illustrated in the form of this Decadent Chocolate Hazelnut Tart, a Bake-Off finalist recipe dreamed up by Marie Bruno of Greensboro, Georgia. 

Seriously. It's got crust. It's got chocolate. It's got hazelnut. What is not to love? Oh, and it only takes 30 minutes to make, and including cooling time, you'll be eating this treat in under 2 hours. YES!

Decadent Chocolate Hazelnut Tart

12 servings - 30 min active time, 1 hr 30 min total time

Ingredients

• 1 Pillsbury refrigerated pie crust, softened as directed on box
• 2 cups heavy whipping cream
• 8 oz semisweet baking chocolate
• 1 cup mascarpone cheese
• 1/2 cup Jif Chocolate Flavored Hazelnut Spread
• 4 egg yolks
• 1 1/4 cups toasted hazelnuts

Procedure

1. Heat oven to 450°F. Unroll pie crust; place in 10-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; trim edges. Bake 8 to 12 minutes or until light golden brown. Remove from oven to cooling rack. If crust puffs in center, flatten gently with back of wooden spoon. Cool 15 minutes.
2. Meanwhile, in 2-quart saucepan, heat 3/4 cup of the cream over medium heat until bubbles begin to form around sides of pan. DO NOT BOIL. Remove from heat. Stir in chocolate until melted. Stir in 1/4 cup of the mascarpone cheese and 6 tablespoons of the chocolate hazelnut spread until well blended.
3. In small bowl, beat egg yolks with fork. Gradually add about 1/4 of the melted chocolate mixture to the egg yolks, stirring constantly. Stir egg mixture back into the pan of hot chocolate cream. Cook over medium-low heat, stirring constantly for 3 to 5 minutes until mixture begins to thicken; remove from heat. Spread 1/2 cup of the chocolate mixture in bottom of cooled crust. Press 1 cup of the toasted hazelnuts into hot filling. Carefully spoon remaining chocolate filling over nuts. Refrigerate at least 1 hour or until completely cooled.
4. In medium bowl, beat remaining 1 1/4 cups cream with electric mixer on high speed until slightly thickened. Slowly add the remaining 3/4 cup mascapone cheese and the remaining 2 tablespoons chocolate hazelnut spread. Continue beating until stiff peaks form.
5. Pipe or spoon whipped cream mixture over top of cooled tart. Finely chop remaining 1/4 cup hazelnuts; sprinkle over whipped cream. Store covered in refrigerator.

Carb Lover's Delight: Golden Crown Panaderia, Albuquerque

When I tell you about Golden Crown Panaderia in Albuquerque, it's probably going to sound strange. 

You see, from the best I can tell, they have four specialties there: 

1. Empanadas

2. Biscochitos

3. Bread

4. Pizza

Yep. Empanadas and biscochitos, okay. Bread...all right. The pizza is a little bit of a curveball. And yes, in case you're wondering, they do have other stuff--like mexican wedding cake cookies and a variety of other pastries. Here's there menu so you can ogle. But we zeroed in on the stuff that we were told was the best.

Now, I don't know about you, but I might not have high hopes for, say, the pizza at such an establishment. But the most incredible thing is that they do all of four things things amazingly well. 

But since this is a dessert and baked goods site, I am going to assure you that the pizza is well worth a try and start talking about the sweets now, ok?

First, the biscochitos. We were extremely delighted when, upon entering the bakery, the employee just gave us each a biscochito. If you've never tried one, they're a flaky, almost pie crust-esque spiced cookie, often made with lard, which is the official State cookie of New Mexico. Their biscochitos were perfect.

They simply crumbled into a sweet, melty oblivion in your mouth, and the lightly crunchy dusting of sugar and spice was gentle, not overpowering, letting the flavor of the rich but slight cookie shine. 

Now, I should tell you for future reference that if you ever buy biscochitos, you must eat them immediately. It's not that they won't keep, but they will crumble. I have purchased biscochitos before and taken a short walk with them and somehow they've turned into a pile of crumbs. Be warned.

Next up were the empanadas. We got apricot and cherry. They have a number of flavors, though--raspberry, apple, lemon, et cetera. Nothing crazy, but a nice variety of flavor options.

The fillings were OK. Like, serviceable. But sort of along the lines of one of those TastyKake hand pies. Fancier of course, but still of that ilk. The apricot tasted better than the cherry, we thought. But either way, the fillings are really just an excuse to have something to wrap the crust around.

But dudes, dudettes, the crust. The crust was similar to the texture of the biscochitos, making me wonder if it was a biscochito crust or perhaps just a lightly doctored biscochito dough altered for a sturdier texture. Like the cookies, they were dusted with sugar and spice. The crust was perfect. It was flaky, lightly nutty (perhaps owing to the spice?) and like the biscochitos, just melted in your mouth. This is the type of crust you're willing to travel for. 

Get yourself to the Golden Crown. I think you'll enjoy their crust quite a bit, be it on an empanada or a pizza.

Golden Crown Panaderia, 1103 Mountain Road, Albuquerque NM. Online here.

New Orleans Bread Pudding: Palace Cafe Recipe

I like bread pudding. But usually, "like" is about as far as my affection goes. I like it. I'll eat it. But I'm never like "yeah! Bread pudding!" and happy dancing about it or anything.

That changed when I tried bread pudding in New Orleans. I said to myself, "they get it here, man. They really get it." The texture is not so much like custardy, soaked bread as it is like velvet. It's so smooth. And they put this sauce on it which is as addictive as I imagine crystal meth to be. At just about every establishment at which I sampled bread pudding in New Orleans, it was one of those situations where I was like "OK, I'll have a bite" and then ended up eating the whole thing and scraping the spoon on the bottom wanting more. 

Upon inspection of a variety of recipes and talking to bakers from the area, I think I've pretty much figured out the secrets behind the bread pudding success in New Orleans: they basically double the butter, cream, and eggs, and add booze besides. And the results are stellar.

I'd like to try as many of these New Orleans bread pudding recipes as I can. Will you taste along with me? 

First up is the White Chocolate Bread Pudding from the Palace Cafe. It's owned by Dickie Brennan, a famed restaurateur in the area. 

This recipe intrigued me, quite frankly, because I had a lot of white chocolate on hand. 

I'll tell the truth: I made some changes. First, I halved the original recipe. I just didn't have 15 eggs on hand, and it seemed like it would make more bread pudding than two people needed in my household. 

Halved, the recipe worked great. The texture is like butter. It's so soft, and so moist, it practically oozes like a tres leches cake.

This is probably owing to the glaze. It seems like an obscene amount of liquid at first, but somehow the bread pudding absorbs it all. The white chocolate tastes wonderful with the dash of bourbon I took the liberty of adding to the recipe. Actually, after a few bites, everything in the world looks glorious.

White Chocolate Bread Pudding

Adapted from Palace Cafe: The Flavor of New Orleans - printable version here

6 servings

• 1 loaf French bread (you are not going to use the whole thing, but have it on hand)
• 3 cups whipping cream
• 1 cups milk
• 1/2 cup sugar
• 1/2 teaspoon salt
• 10 ounces white chocolate, chopped (or use chips)
• 2 whole eggs
• 7 egg yolks
• A rather generous glug of bourbon

White Chocolate Sauce

• 8 ounces white chocolate (broken into small pieces)
• 1 1/2 cups milk

Procedure

1. Cut the bread into 1-inch cubes. Divide it in half--you'll definitely use half, and you might use some of the rest of the cubes. If you don't, you can make croutons, yo. Place the half you're using in a large bowl. Set to the side.
2. Preheat oven to 350 degrees. Grease a 9x13-inch pan. Set to the side.
3. In a large saucepan, heat the whipping cream, milk, and sugar over medium heat. Dash in the salt. When hot, take off the heat and add the white chocolate pieces; stir until melted.
4. Combine the whole eggs and egg yolks in a large bowl. Slowly pour the hot cream mixture into the eggs in a steady stream, whipping the eggs as you pour. If you wanna, add that glug of bourbon now. 
5. Add the mixture to the bowl with the bread pieces.
6. If the bread is positively swimming, add some more bread until the bread is covered, but not by much.

7. Feeling good? Now, transfer it to the prepared pan. The cubes of bread will poke up but it's really liquid-y.
8. Using a spatula press down the bread so everything is absolutely saturated.

9. Bake for 40 to 50 minutes, or until set and golden on top. You don't want brown, just lightly golden. 
10. While it bakes, prepare the sauce. Bring the milk to a boil in a small sauce pan. Take off the heat and add white chocolate; stir until smooth and completely melted. It's going to be a fairly liquid sauce. Pour over the bread pudding right when it comes out of the oven. It may look like an obscene amount of liquid but the bread pudding will absorb it.
11. Let cool and enjoy. Store leftovers in the fridge for up to 2 days.