Pudin de Pan (Spanish Bread Pudding) vs Kirschmichel (Baked Cherry Pudding)

Both desserts soak stale bread in a base of milk, eggs and vanilla, but they take it in different directions. Pudin de Pan infuses warm milk with lemon zest and a cinnamon stick, then mashes the soaked bread into a thick paste that bakes into a uniform, springy pudding with a gentle citrus-and-spice aroma, good warm or chilled. Kirschmichel whisks ground cinnamon and melted butter straight into its custard and keeps the bread in cubes, layering it around sugared sour cherries for tart, juicy pockets. A dusting of powdered sugar finishes it, and it is best served warm.