Suggestions

Need some suggestions...

I wanted to use up some "break-free" egg stuff yesterday so I made a batch of my Heart Association Chocolate Chip Cookies.  I couldn't find an equivalent measure on the container other than "for fluffier cakes, muffins, etc use 1/3 cup instead of 1 large egg."  So I figured...1/3 cup it is.  Turns out - my dough was more like batter so I poured it in a stone baking sheet with a small lip thinking I would get a fluffy-sorta cookie cake (think Great American Cookie Company).  Wrong - I ended up with chocolate chip cookie flavored thin cake.  It had the texture of a cake, not cookie.

After eating on it for about 12 hours and letting Andrew having a piece, we decided it would be awesome as a bread pudding.  So after lunch I created a vanilla custard to make the bread pudding.  Baked it up and served it.  And although it was awesome - we decided it needs a topping, a sauce, a little something...

This is where I need suggestions - what should I try?  To get you started - white chocolate sauce, caramel sauce, coffee cream, vanilla cream sauce...