Far Breton

Today I want to share with you the recipe of a French dessert: Far Breton.  As you can easily guess from the name, it is a traditional cake from Brittany and it is quite similar to a clafoutis as it is an egg-and-milk custard with flour added.  It is usually made plain, with raisins or prunes.  I like mine with prunes as I enjoy biting into the plump and sweet prunes!  I have eaten this sweet many years ago when I visited Bretagne, but I had totally forgotten about it until I had it at a friend’s house a little over a year ago!  It is so good and easy to make, that I have made it often since then and as it is very easy to transport, I have given it often to my husband to take to the office to share with his colleagues and it has always been a success!  Enjoy!

Far Breton

4.5 from 2 reviews
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: French
Serves: makes two 20x20 cm (about 8x8 inches) pan
  • 6 eggs
  • 1 tsp vanilla extract
  • 1 lt – 4 ¼ cups milk
  • 25 – 30 prunes
  • 160 gms – ⅔ cup butter
  • 250 gms – 2 cups flour
  • 200 gms – 1 3/5 cups icing sugar
  • 1 pinch salt
  • 1 shot rum
  1. Put the prunes to soften in a bowl with the rum and cover them with lukewarm water.
  2. Heat the milk, butter and half the sugar on a medium fire just until the butter melts. Put the fire off and let the milk cool down.
  3. Beat the eggs and the remaining sugar until pale and fluffy.
  4. Add the cooled milk mixture, vanilla extract, salt and mix well.
  5. Add the flour and whisk until you get a smooth batter.
  6. Grease an oven proof dish (5 cm – 2 inch deep) and coat it with flour.
  7. Pour the batter in it and add the prunes to the batter.
  8. Bake it at 180°C – 355°F for 45 minutes to 1 hour, or until golden brown..
  9. When the Far Breton is ready, take it out of the oven and let it cool down before slicing it.
  10. Serve it warm or at room temperature.

Far Breton

Far Breton

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  1. Cristy says

    That looks SO good, Manu!!! But I bet it would taste better if you made it for me than if I made it. :)

  2. says

    This looks a lot like something here in the South we call Poor Joe. A dense, baked pudding made from left over biscuits. Although I’m a fan of my great grandmother’s chocolate recipe…. I may just have to try it with prunes…. this looks FAB!

  3. says

    I used to love it in Brittany but, as you, I had forgotten about it. Now I will have to remedy this forgetfulness and bake it.

  4. norma says

    I just took TWO 8X8 pans out of the oven. Please be careful with amounts, sizes of pans, etc. when posting recipes.

    • says

      Oh my! Sorry about that!! I have just fixed it! Thank you so much for letting me know I had written the amount incorrectly. I do appreciate it! I hope you like the cake. :-)

  5. says

    manu, this is such an inspiration, and I will use armagnac instead of rum, and add some orange zest!

    Tell me>> it has 2 cups of flour and yet the cross section photo looks like flan. Does the flour form a thick layer on the bottom of the baking dish and then a flan like layer above that? thx much.

    • says

      Hi there! When you bake it, it’s just as soft as a thick flan and the flour does not separate at the bottom. :-)
      Armagnac sounds great! YUM! Let me know how you like it! :-)

  6. Pkh says

    Hi Manu

    I baked your cake last week and it was so good. Such a easy recipe .Many thanks for sharing your recipe. Your cake was so popular among my family & friends:) ESP my husband.

    I definitely will be baking the cake again :)

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