German Cheesecake (Käsekuchen) vs Pudin de Pan (Spanish Bread Pudding)

Both desserts lean on eggs, milk, vanilla and lemon, yet they use them very differently. The Käsekuchen pairs a buttery shortcrust with a quark filling bound by whole eggs and a cornstarch-and-milk slurry, with grated zest in both crust and filling; it bakes until the center barely wobbles, then chills into a firm, sliceable set. Pudin de Pan makes milk the star: warmed with lemon peel and cinnamon, it soaks stale bread that is mashed, mixed with eggs and baked into a dense, custardy pudding with a golden, springy top, served warm or cold.