Bread and Butter Pudding vs Cannelés de Bordeaux: Caramelized Rum and Vanilla Pastries

Both desserts lean on milk, butter and eggs, yet they put them to very different work. Bread and Butter Pudding turns them into a custard, enriched with double cream and vanilla, that soaks layers of buttered stale bread and raisins before baking into a golden, puffed pudding with a creamy, gently wobbling centre under a hint of nutmeg. Cannelés turn the same trio into a long-rested batter scented with dark rum and vanilla, baked in moulds until a deep mahogany, crisp crust forms. One offers spoonable softness; the other, structured crunch.