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Slice of Far Breton served on a small plate beside a glass of milk.

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.

Course: Dessert
Cuisine: French
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 2 – 20x20 cm (about 8x8 inches) pan
Author: Manuela Zangara

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

  1. Put the prunes in a bowl with the rum and cover them with lukewarm water to soften.
  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.
  3. Beat the eggs with the remaining sugar until pale and fluffy.
  4. Add the cooled milk mixture, vanilla extract, and salt, then mix well.
  5. Add the flour and whisk until the batter is smooth.
  6. Grease a 5 cm – 2 inch deep oven-proof dish and dust it with flour.
  7. Pour the batter into the dish and add the prunes.
  8. Bake 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 before slicing.
  10. Serve warm or at room temperature.