Creamy, fruity, and surprisingly simple to make, this Far Breton brings a soft custard texture with tender prunes, perfect for anyone who enjoys traditional French bakes at home.
I want to share a French dessert I truly enjoy, Far Breton. This traditional cake from Brittany is similar to a clafoutis, made with an egg-and-milk custard combined with flour. It can be prepared plain or with raisins or prunes.
I prefer using prunes because the soft, sweet fruit creates a good contrast. I first tasted this dessert many years ago during a trip to Bretagne, then rediscovered it when a friend served it a little over a year ago.
It is easy to prepare and has become something I bake often. It also travels well, so my husband brings it to the office to share with his colleagues, and it is always appreciated.
Why We Love Far Breton
- Comes together with everyday ingredients you probably already keep in your pantry or fridge.
- Travels well in a container and stays in shape even when carried around for hours.
- Pairs well with cream, ice cream, or fresh fruit when you want to serve a little extra.
Key Ingredients for Far Breton
Prunes
Soften in warm liquid and turn tender during baking, adding gentle sweetness and a fruity depth to the custard. Choose soft, plump prunes for the best flavour and texture.
Milk
Helps the custard set smoothly and gives the Far Breton its mild, creamy taste. Whole milk works well because it adds a fuller flavour without making the dessert heavy.
Eggs
Support the structure of the custard while keeping the interior soft. Fresh eggs also give a cleaner taste and better colour once baked.
Find the complete list with measurements in the recipe card below.
How to Make Far Breton
Step 1: Put the prunes in a bowl with the rum and cover them with lukewarm water to soften.
Step 2: Heat the milk, butter, and half of the sugar over medium heat until the butter melts. Turn the heat off and let the milk cool.
Step 3: Beat the eggs with the remaining sugar until pale and fluffy.
Step 4: Add the cooled milk mixture, vanilla extract, and salt, then mix well.
Step 5: Add the flour and whisk until the batter is smooth.
Step 6: Grease a 5 cm – 2 inch deep oven-proof dish and dust it with flour.
Step 7: Pour the batter into the dish and add the prunes.
Step 8: Bake at 180°C – 355°F for 45 minutes to 1 hour, or until golden brown.
Step 9: When the Far Breton is ready, take it out of the oven and let it cool before slicing.
Step 10: Serve warm or at room temperature.
Frequently Asked Questions
You can include raisins, dried apricots, or a mix of dried fruits as long as they’re softened before baking. Small pieces of apple also work well when briefly cooked first.
Soft dried fruit such as raisins, sultanas, or chopped apricots is the simplest swap. If the fruit feels firm, soak it in warm water or tea so it blends smoothly into the custard during baking.
Yes. Replace the rum with warm water, tea, or fruit juice for soaking. This helps soften the fruit so it blends well with the custard even without alcohol.
Use a dish with straight sides, place it on a baking tray, and keep the oven temperature steady. These help the custard set evenly from edge to centre.
Extra Help from the Kitchen
Dry the Dish Well – Make sure the dish is completely dry before dusting it with flour. Even a thin layer of moisture can cause the flour to clump, and an even coating helps the custard bake without sticking to the sides.
Rest the Batter – Let the mixture sit for about 10 minutes before pouring it into the dish. This short rest allows the flour to hydrate properly, reduces bubbles, and creates a smoother texture once the Far Breton is baked.
Check the Centre – Look at the centre of the Far Breton during the minutes of baking. It should have a soft wobble rather than a loose, liquid look. This indicates the custard has set while still staying tender.
Pat the Prunes Dry – After soaking, press the prunes gently with kitchen paper to remove excess liquid. Too much moisture around the fruit can thin the batter in spots and create uneven pockets in the custard.
Sift the Flour – Run the flour through a sieve to break up lumps and make the batter smoother with less whisking.
Variations and Twists
Use Raisins or Dried Apricots – Replace the prunes with raisins, dried apricots, or a mix of dried fruits. Soak them briefly so they soften before baking.
Soak the Fruit in Tea or Juice – Swap the rum for warm tea or fruit juice when soaking the fruit. This keeps the texture tender while keeping the recipe alcohol-free.
Make It Plain – Omit the fruit entirely for a simple custard-style Far Breton. The texture becomes smooth and dense, similar to a flan-style bake.
Increase the Vanilla – Add extra vanilla or use the seeds from half a vanilla bean to give the custard a stronger aroma. Mixing the seeds into the warm milk helps the flavour spread evenly through the batter.
Storage and Shelf Life
Store Baked Far Breton in an airtight container in the refrigerator for up to 3 days. Keep it at room temperature for a few hours when serving. You can freeze it for up to 1 month if wrapped well, then thawed in the fridge overnight.
Warm slices briefly in the microwave or reheat the whole dish in the oven at 150°C – 300°F until softened.
Other Sweet Treats You May Enjoy
Far Breton Recipe
Creamy, fruity, and surprisingly simple to make, this Far Breton brings a soft custard texture with tender prunes, perfect for anyone who enjoys traditional French bakes at home.
Ingredients
- 6 eggs
- 1 tsp vanilla extract
- 1 L – 4¼ cups milk
- 25 –30 prunes
- 160 g – ⅔ cup butter
- 250 g – 2 cups flour
- 200 g – 1⅗ cups icing sugar
- 1 pinch salt
- 1 shot rum
Instructions
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Put the prunes in a bowl with the rum and cover them with lukewarm water to soften.
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Heat the milk, butter, and half of the sugar over medium heat until the butter melts. Turn the heat off and let the milk cool.
-
Beat the eggs with the remaining sugar until pale and fluffy.
-
Add the cooled milk mixture, vanilla extract, and salt, then mix well.
-
Add the flour and whisk until the batter is smooth.
-
Grease a 5 cm – 2 inch deep oven-proof dish and dust it with flour.
-
Pour the batter into the dish and add the prunes.
-
Bake at 180°C – 355°F for 45 minutes to 1 hour, or until golden brown.
-
When the Far Breton is ready, take it out of the oven and let it cool before slicing.
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Serve warm or at room temperature.
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 🙂
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.
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! 🙂
cake is heavenly.
I just took TWO 8X8 pans out of the oven. Please be careful with amounts, sizes of pans, etc. when posting recipes.
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. 🙂
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.
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!
That looks SO good, Manu!!! But I bet it would taste better if you made it for me than if I made it. 🙂