Galaktoboureko: Greek Custard Phyllo Pie with Syrup vs Pudin de Pan (Spanish Bread Pudding)

Both desserts lean on milk, eggs, vanilla, cinnamon and lemon zest, yet they land in very different places. Galaktoboureko thickens its milk with semolina into a smooth custard, encases it in butter-brushed phyllo baked deeply golden and crisp, then soaks it with a cold syrup scented with lemon, cinnamon and honey before chilling. Pudin de Pan instead infuses warm milk with lemon and cinnamon, soaks stale bread until it mashes into a thick paste, and bakes it with eggs until set and springy, served warm or cold. One is crisp, creamy and syrupy; the other soft, homely and gently spiced.