Far Breton
Far breton Say it: far breh-TAWN
Far Breton is a traditional dense, custardy cake from Brittany in northwest France. This comforting dessert features plump prunes baked into a thick, flan-like batter made with simple pantry staples. Eaten year-round but especially popular during the winter months and at family gatherings, it offers a perfect balance of creamy texture and the sweet-tart flavor of prunes. Its rustic simplicity and satisfying chew make it a beloved regional classic that showcases the humble ingredients of Breton farmhouse cooking.
Far Breton
Far breton
Pronounced far breh-TAWN
- Serves
- 8
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat the oven to 400°F (200°C). Generously butter a 9-inch (23 cm) round cake pan or ceramic baking dish.
Place the pitted prunes in a small bowl and cover with warm water. Let them soak for 10 minutes to plump, then drain well.
In a large mixing bowl, whisk the eggs and sugar together vigorously until pale and slightly thickened, about 2 minutes.
Sift in the flour and salt, then whisk until completely smooth with no lumps.
Gradually pour in the milk, melted butter, and vanilla extract while whisking constantly until the batter is thin and silky, similar to a crepe batter.
Arrange the drained prunes evenly over the bottom of the prepared pan. Slowly pour the batter over the prunes.
Bake for 45-55 minutes until the top is deep golden brown, the edges are set and slightly pulling away from the pan, and the center still has a gentle wobble.
Remove from the oven and let cool completely in the pan on a wire rack. The cake will firm up as it cools.
Dust with powdered sugar just before serving if desired, then slice into wedges.
Regional variants
Some cooks add a splash of rum or apple brandy to the batter for extra depth. A less common modern twist replaces half the prunes with raisins or dried apricots, though traditionalists stick strictly to prunes.
Cook's notes
- For the most authentic flavor and texture, use high-quality unpitted prunes and remove the pits yourself; they tend to be juicier.
- Do not overbake; the center should still jiggle slightly when removed from the oven as it continues to set while cooling.
- Serve at room temperature for the best creamy yet dense consistency that defines this Breton classic.
Serve with
Strong coffee, cider, or a glass of sweet Breton cider. It needs no accompaniment but pairs nicely with lightly whipped cream.
Make ahead and storage
Stores well covered at room temperature for 1 day or in the refrigerator up to 3 days. Bring to room temperature before serving; it can also be gently rewarmed in a low oven.
