Far Breton is a classic French dessert from Brittany, a dense, custard-like baked cake made with eggs, milk, sugar, and flour, traditionally studded with prunes. It is naturally gluten-free if you use the right flour and is known for its caramelized top and creamy interior. This recipe gives you the full picture, including a calorie breakdown per serving, so you can enjoy a slice with a clear understanding of what is on your plate.
Ingredients
- 4 large eggs, at room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (65 g) all-purpose flour (or gluten-free 1:1 baking flour)
- 2 cups (480 ml) whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup (150 g) pitted prunes (about 12-14 prunes)
- 2 tablespoons (30 ml) dark rum or brandy (optional, for soaking prunes)
- 2 tablespoons (28 g) unsalted butter, melted, for greasing the dish
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9-inch (23 cm) round or square baking dish with the melted butter.
- If using rum or brandy, place the prunes in a small bowl and pour the alcohol over them. Let them soak while you prepare the batter. If skipping alcohol, simply set the prunes aside.
- In a large mixing bowl, whisk the eggs and sugar together until the sugar is mostly dissolved and the mixture is slightly pale, about 1-2 minutes.
- Add the flour and salt to the egg mixture. Whisk until smooth and no lumps remain. The batter will be thick at this point.
- Slowly pour in the milk while whisking continuously. Add the vanilla extract. Whisk until the batter is completely smooth and thin, similar to a crêpe batter.
- Scatter the prunes (drained if they were soaked) evenly over the bottom of the prepared baking dish.
- Pour the batter over the prunes. Do not stir; the prunes will float slightly, which is fine.
- Place the dish in the oven and bake for 50-60 minutes, until the top is deeply golden brown and caramelized in spots, and the center is set but still slightly jiggly. A knife inserted into the center should come out mostly clean, with just a little moisture. The internal temperature of the custard should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes, if you want to check with a food thermometer.
- Remove from the oven and let cool completely on a wire rack. The Far Breton will deflate slightly as it cools, which is normal. Serve at room temperature or chilled.
Tips
- Gluten-free swap: Use a 1:1 gluten-free baking flour blend instead of all-purpose flour. The texture will be slightly more tender, but the custard will still set properly.
- Don’t overbake: The top should be dark amber and caramelized, but the center should still have a gentle wobble when you shake the dish. Overbaking makes it rubbery.
- Soak the prunes: Even without alcohol, soaking prunes in hot water for 10 minutes before adding them keeps them plump and juicy in the baked dessert.
- Blend for smoothness: For an ultra-smooth batter, use an immersion blender or a regular blender to mix all the liquid ingredients together before pouring over the prunes.
Serving Suggestions
Serve Far Breton at room temperature, cut into squares or wedges. It is delicious on its own, but a dusting of powdered sugar or a spoonful of lightly sweetened crème fraîche balances the caramelized top. For a dessert plate, pair it with a small handful of fresh berries or a drizzle of salted caramel sauce.
Variations
- Raisin or dried apricot: Swap the prunes for golden raisins or chopped dried apricots. Reduce the sugar by 1 tablespoon if using apricots, as they are sweeter.
- Chocolate chip: Fold in 1/2 cup (90 g) of dark chocolate chips after pouring the batter into the dish. They will sink and create pockets of melted chocolate.
- Lemon zest: Add the zest of one lemon to the batter for a bright, citrusy note that cuts through the richness.
Storage and Reheating
Store leftover Far Breton in an airtight container in the refrigerator for up to 4 days. It is best eaten cold or at room temperature, so there is no need to reheat. If you prefer it warm, microwave individual slices for 15-20 seconds, or reheat in a 300°F (150°C) oven for 5-7 minutes until just warmed through. Do not freeze, as the custard will become watery and separate upon thawing.
Frequently Asked Questions
How many calories are in a slice of Far Breton?
This recipe makes 8 servings. Each serving contains approximately 230 calories, based on the ingredients listed. The calories come primarily from the eggs, milk, sugar, and flour. Using whole milk and butter adds richness; swapping to 2% milk and a non-stick spray will reduce calories by about 20 per slice.
Can I make Far Breton ahead of time?
Yes, absolutely. Far Breton is actually better the next day, as the flavors meld and the texture firms up. Bake it a day ahead, cool it completely, cover it, and refrigerate. Bring it to room temperature for 30 minutes before serving.
Why did my Far Breton puff up and then collapse?
That is completely normal. The batter rises in the oven due to the eggs, then deflates as it cools, creating the characteristic dense, custardy texture. Do not be alarmed by the deflation; it is supposed to happen.
Can I use a different baking dish size?
Yes, but the baking time will change. A wider, shallower dish (like a 9×13-inch pan) will produce a thinner Far Breton that bakes faster, around 35-40 minutes. A deeper dish will need more time. Just watch for the golden top and a set center.
Can I make this without prunes?
Yes, the prunes are traditional but not mandatory. You can omit them entirely for a plain custard cake, or substitute with other dried fruits like figs, dates, or chopped dried cherries. If omitting them, reduce the sugar by 1 tablespoon.
Is Far Breton the same as a clafoutis?
They are similar, but not the same. Clafoutis is a French dessert made with fresh fruit (usually cherries) in a similar batter. Far Breton is specifically from Brittany, traditionally uses prunes, and has a slightly denser, more caramelized texture due to a longer bake.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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