It’s not just any confection that can entice Los Angeles’s size 0– obsessed citizenry into having dessert. But in this la-la land of chopped salads, chef David Myers (of Sona and Boule pâtisserie fame) has done just that. At Comme Ça, his of-the-moment French brasserie in West Hollywood, all anyone can talk about is the brioche pudding. Not a typical light and fluffy brioche, it’s a solid, substantial dessert, rich and flavorful thanks to the Valrhona Manjari dark chocolate from Madagascar it’s made with. The round, molded minicake, which is baked at Myers’s celebrated Boule and incorporates hints of banana, arrives drizzled with a luscious chocolate sauce, a scoop of housemade vanilla ice cream nestled alongside. "It brings back childhood memories of the comforting, sweet desserts that Mom used to make," Myers says. "Vanilla ice cream and warm bread pudding: How can you go wrong?" At 8479 Melrose Ave.; 323-782-1178; commecarestaurant.com.