Bread and Butter Pudding vs Éclair

Both desserts lean on butter, eggs, sugar and cream, but put them to very different work. In bread and butter pudding, eggs and cream join milk and vanilla in a custard that soaks buttered bread layered with raisins, baking into a golden, puffed pudding with a soft, gently wobbling centre and a warm hint of grated nutmeg. The éclair instead beats eggs into a cooked butter-and-flour choux dough that bakes into firm golden shells, filled with cream whipped with powdered sugar and vanilla, then dipped in a glaze of dark chocolate melted with butter.