Credit pastry chef Bettina Clair for converting the Bicycle's already good bread pudding into a knee-weakening extravaganza. Clair fearlessly layers her bread with bits of fresh mango, dried cherries, and Belgian chocolate and sends it out nice and warm on a dramatic swirl of raspberry sauce. It might sound precious, but it isn't. Amid all of the fun beats the heart of a traditionally constructed hunk of old-fashioned bread pudding, thick and puffy with a crackly crust. It's an ideal complement to the joyful excess that chef Nicolas Batey has brought to Bicycle's main menu.