Pudin de Pan (Spanish Bread Pudding) vs Koulourakia: Traditional Greek Butter Cookies

Both desserts rely on milk, butter, eggs and vanilla, but put them to very different use. In the Pudin de Pan, warm milk infused with lemon zest and cinnamon soaks into stale bread, and eggs bind it into a soft, springy pudding with a golden top, served warm or chilled. Koulourakia instead cream a generous amount of butter with sugar, using just a splash of milk to bring the dough together and an egg yolk wash for a golden finish. The result is a firm, twisted, buttery cookie rather than a spoonable, gently spiced pudding.