Suggestions

Far Breton

Chop Rating
chopchopchopchopchop
Sign in to review
Not yet rated
desserts•french•vegetarian
1 hour 50 minutes•8 servings•

Recipe Shopping List

Far Breton · 8 servings

Swipe toward the center or use the arrows to update your pantry. Tap an item to edit its name and amount.

Need to buy

Checking pantry…

    Already have

    Checking pantry…

      Checking your pantry…

      🖨️

      Ingredients

      • 12 ounces prunes – pitted (~34 n/a prunes)
      • 2 tbsp dark rum
      • 1/2 cups black tea – hot, brewed
      • 2 tbsp unsalted butter – melted
      • 1 cups all-purpose flour (120g)
      • 3/4 cups granulated sugar
      • 1/4 tsp fine salt
      • 4 large eggs
      • 2 cups whole milk
      • 1 tsp vanilla extract
      Far Breton

      Instructions

      1. 1.

        Combine the prunes, rum, and hot black tea in a bowl. Soak until plump, 20–30 minutes; drain and pat dry.

      2. 2.

        Melt the butter. Brush a 9x13-inch baking dish with a little of the melted butter; reserve the rest. Preheat the oven to 375°F (190°C).

      3. 3.

        In a large bowl, whisk the flour, sugar, and salt to combine.

      4. 4.

        Whisk in the eggs one at a time until smooth. Gradually whisk in the milk, then the vanilla. Whisk in the remaining melted butter.

      5. 5.

        Let the batter rest at room temperature for 30 minutes to relax the flour and reduce bubbles.

      6. 6.

        Spread the drained prunes evenly in the buttered dish. Give the batter a brief whisk, then pour it over the prunes; tap the dish gently to release any large bubbles.

      7. 7.

        Bake until puffed, deeply golden, and just set in the center with a slight wobble, 45–55 minutes. If browning too quickly, tent loosely with foil.

      8. 8.

        Cool until warm or room temperature before slicing. Serve plain or chilled; the custard will firm as it cools.

      Far Breton is a baked custard from Brittany with a texture between flan and clafoutis. The batter, rich with eggs and milk, sets into tender, sliceable custard, while the edges develop a light caramelized chew. Sweet, winey prunes dot the interior, adding gentle fruitiness and keeping each bite moist and pleasantly dense.

      Rooted in Breton home cooking, Far began as a simple wheat or buckwheat porridge before evolving, in the 18th and 19th centuries, into the oven-baked dessert known today. As maritime trade brought dried fruits to the region, cooks folded in prunes, which became the most recognized variation. Far Breton remains a beloved family dessert, served warm or at room temperature for fêtes and everyday meals alike across Brittany and beyond.