Far Breton aux Pruneaux
Far Breton aux Pruneaux
Ingredients
- 225 g pitted prunes
- 1 tablespoon dark rum, to 2 tablespoons
- 200 g all-purpose flour
- 140 g granulated sugar
- 4 large eggs
- 750 ml whole milk
- 1 teaspoon vanilla extract
- 1 pinch salt
- as needed salted butter, for the dish
Instructions
- 1
Place the pitted prunes in a bowl and add the dark rum. Let them soak for about 30 minutes. For the best texture, bring the eggs and milk to room temperature before starting.
⏱️ 30 min
- 2
Preheat the oven to 350°F (180°C).
⏱️ 15 min•🌡️ 180
- 3
Generously butter an 8 x 11-inch rectangular baking dish with salted butter.
⏱️ 2 min
- 4
In a large bowl, whisk together the all-purpose flour, granulated sugar, and a pinch of salt.
⏱️ 3 min
- 5
Add the large eggs to the dry ingredients and whisk until the mixture is smooth.
⏱️ 3 min
- 6
Gradually pour in the whole milk while continuously whisking to create a smooth, fluid batter.
⏱️ 4 min
- 7
Stir in the vanilla extract.
⏱️ 1 min
- 8
Arrange the soaked prunes evenly in the buttered baking dish.
⏱️ 2 min
- 9
Gently pour the prepared batter over the prunes in the dish.
⏱️ 1 min
- 10
Place the dish in the preheated oven. Bake at 400°F (200°C) for 10 minutes.
⏱️ 10 min•🌡️ 200
- 11
Without removing the Far Breton from the oven, reduce the oven temperature to 350°F (180°C).
00🌡️ 180
- 12
Continue baking for approximately 35–45 more minutes, or until the Far Breton is deeply golden on top, puffed around the edges, and the center is set with just a slight wobble. The total baking time is 45–55 minutes.
⏱️ 40 min•🌡️ 180
- 13
Let the Far Breton cool completely before slicing. It will puff considerably in the oven and then settle as it cools, which is desired for the classic dense, firm, custardy texture. Far Breton is even better after it has had time to rest and fully set. Once completely cooled, cover and refrigerate for up to 3–4 days. Enjoy chilled or let it sit at room temperature for about 20–30 minutes before serving for a softer texture.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Far Breton aux Pruneaux
- 225 g pitted prunes
- 1 tablespoon dark rum, to 2 tablespoons
- 200 g all-purpose flour
- 140 g granulated sugar
- 4 large eggs
- 750 ml whole milk
- 1 teaspoon vanilla extract
- 1 pinch salt
- as needed salted butter, for the dish
Instructions
- 1
Place the pitted prunes in a bowl and add the dark rum. Let them soak for about 30 minutes. For the best texture, bring the eggs and milk to room temperature before starting.
⏱️ 30 min - 2
Preheat the oven to 350°F (180°C).
⏱️ 15 min•🌡️ 180 - 3
Generously butter an 8 x 11-inch rectangular baking dish with salted butter.
⏱️ 2 min - 4
In a large bowl, whisk together the all-purpose flour, granulated sugar, and a pinch of salt.
⏱️ 3 min - 5
Add the large eggs to the dry ingredients and whisk until the mixture is smooth.
⏱️ 3 min - 6
Gradually pour in the whole milk while continuously whisking to create a smooth, fluid batter.
⏱️ 4 min - 7
Stir in the vanilla extract.
⏱️ 1 min - 8
Arrange the soaked prunes evenly in the buttered baking dish.
⏱️ 2 min - 9
Gently pour the prepared batter over the prunes in the dish.
⏱️ 1 min - 10
Place the dish in the preheated oven. Bake at 400°F (200°C) for 10 minutes.
⏱️ 10 min•🌡️ 200 - 11
Without removing the Far Breton from the oven, reduce the oven temperature to 350°F (180°C).
00🌡️ 180 - 12
Continue baking for approximately 35–45 more minutes, or until the Far Breton is deeply golden on top, puffed around the edges, and the center is set with just a slight wobble. The total baking time is 45–55 minutes.
⏱️ 40 min•🌡️ 180 - 13
Let the Far Breton cool completely before slicing. It will puff considerably in the oven and then settle as it cools, which is desired for the classic dense, firm, custardy texture. Far Breton is even better after it has had time to rest and fully set. Once completely cooled, cover and refrigerate for up to 3–4 days. Enjoy chilled or let it sit at room temperature for about 20–30 minutes before serving for a softer texture.
⏱️ 60 min