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
Far Breton - a baked egg-and-milk custard with prunes, typical of the French region of Brittany.
Ingredients
- 6 eggs
- 1 tsp vanilla extract
- 1 lt – 4 ¼ cups milk
- 25 – 30 prunes
- 160 gms – 2/3 cup butter
- 250 gms – 2 cups flour
- 200 gms – 1 3/5 cups icing sugar
- 1 pinch salt
- 1 shot rum
Instructions
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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.
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Beat the eggs and the remaining sugar until pale and fluffy.
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Add the cooled milk mixture, vanilla extract, salt and mix well.
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Grease an oven proof dish (5 cm – 2 inch deep) and coat it with flour.
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Bake it at 180°C – 355°F for 45 minutes to 1 hour, or until golden brown..
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When the Far Breton is ready, take it out of the oven and let it cool down before slicing it.
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Serve it warm or at room temperature.
That looks SO good, Manu!!! But I bet it would taste better if you made it for me than if I made 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!
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.
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. 🙂
cake is heavenly.
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! 🙂
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 🙂