Arme Ritter (Poor Knights' Pudding / German French Toast) vs Gypsy Tart

Both desserts rely on butter, but put it to very different work. In Arme Ritter it is the frying fat, browning stale bread soaked in milk, egg and vanilla sugar until golden and slightly crisp outside, finished with a warm cinnamon-sugar dusting. In Gypsy Tart the butter is rubbed into flour for a blind-baked pastry case, filled with evaporated milk and dark brown sugar whipped until thick and fluffy, then baked just until set with a slight wobble. One is spiced and pan-crisp, the other airy and deeply brown-sugar sweet.