Pain perdu vs Bread & Butter Pudding

Living in France and England, you realise both countries often had the same idea. They just implemented it in their own way.

In France, when bread goes hard, you don't throw it away.
You soak it in a mixture of eggs, milk and sugar, fry it in butter, and call it pain perdu (literally "lost bread").
It's simple, quick, and it's usually for breakfast or for the "goûter".

In England, the same problem: stale bread + don't want to waste it = bread and butter pudding.
But here, the bread is buttered, layered in a dish with raisins and currants, baked in the oven and then covered in custard.
It's richer, and very much a dessert.

Same starting point: bread that nobody wants anymore.
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Just don't tell either country it's basically the same thing.