Far Breton


  • 5-7oz diced prunes*
  • 1/3 cup dark rum (or water with 1 teaspoon rum extract)
  • 2 cups whole milk
  • 2  large eggs
  • 2  large egg yolks
  • 1/2 cup sugar
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2/3 cup flour
  • Additional softened butter and flour for preparing the baking dish


In a small saucepan, warm the prunes with the rum over moderate heat, stirring them a few times while cooking, until most of the liquid is absorbed. Cover, and remove from heat and let cool. 
To make the custard, put the milk, eggs, yolks, sugar, melted butter, vanilla, salt, and flour in a blender. Blend until smooth. Refrigerate the custard for at least four hours, or overnight.
To bake the Far breton, preheat the oven to 400ºF.
Generously butter the bottom and sides of a baking dish roughly 10-inches in length. (Or use a round cake pan of similar diameter.) Dust with flour and tap out the excess. Strew the prunes in the bottom of the baking dish.
Stir the chilled custard a few times, then pour it over the prunes and bake until the top is gently browned, 45 to 50 minutes. Let cool completely, then slice into bars.
*This is the amount I would use in future, when using diced prunes there was just too much in the original amount.

Adapted from David Lebovitz.


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