Cheesecake, crème brûlée, yadda yadda yadda . . . If you're tired of sticking the same old sweet ending onto an otherwise inventive meal, check out Executive Chef Chris Shydlowski's Hawaiian Bread Pudding, a tropical twist on the standard bread-and-custard creation, served up with style at his eponymous Aurora bistro. For this recipe entirely of his own invention, the chef says, inspiration struck while he was working at the Bertram Inn's Four-Diamond restaurant, Leopard; the next time bread pudding was on his "to do" list, out went the pedestrian raisins, and in blew a typhoon of mango, dried apricots, tart cherries, pineapple, and coconut, all bound together with a rich, eggy custard. A fluffy cloud of whipped cream and a breeze of spicy rum sauce later, Shydlowski had himself a winner. Check it out: Life's too short to eat boring desserts.