This dessert (Far Breton) is a breeze to make with everyday pantry staples. You’ll have all the simple ingredients on hand for a quick and delicious treat at home.
If you’ve read our article about Plouzané in Brittany France, you’ll know that this dish is a favorite of the region.
Traditionally, Far Breton includes prunes, but you can omit them or replace them with other dried fruits if you prefer, like raisins.
See why this is the perfect end-of-month recipe? You don’t need fancy ingredients.
Here’s an original recipe for Far Breton, a traditional French dessert from Brittany:
Make sure to read below, for a few tips from the chef…
All-purpose flour is also called Cake Flour in other countries, like South Africa and some parts of America.
The difference vanilla between extract and essence: Extract, being natural, offers a stronger, purer vanilla flavor than essence, which is synthetic, as it undergoes less processing.
Granulated Sugar is the same as white sugar. White sugar is sometimes also called table sugar, or regular sugar.
Whole milk is the same as Full Cream milk. It is full cream cow’s milk.
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the flour and sugar. Make a well in the center and crack the eggs into it.
Gradually whisk the eggs while incorporating the flour and sugar. The mixture will be thick at first but will become smoother as you whisk.
Slowly pour in the milk while whisking continuously to create a smooth batter. Add the vanilla extract and salt, and mix well.
If desired, you can add pitted prunes to the batter.
Grease a baking dish generously with butter. The dish should be deep enough to hold the batter and allow it to rise while baking.
Pour the batter into the greased baking dish. The batter should be about 1 inch (2.5 cm) deep.
Place the dish in the preheated oven and bake for about 45-50 minutes, or until the Far Breton is set and golden brown on top. You can test the doneness by inserting a toothpick into the center; it should come out clean.
Once baked, remove the Far Breton from the oven and let it cool for a few minutes. It can be served warm or at room temperature.
Here are a few things you can do to enhance the flavor:
Important: Pre-soak the prunes.
Pour enough warm water over the prunes to completely submerge them. The water should be warm, but not boiling.
Allow the prunes to soak in the water for about 15 to 30 minutes. This will help to rehydrate them and make them softer.
After the soaking time is complete, drain the prunes in a colander or sieve to remove the excess water.
At this point, the prunes are ready to be used in your recipe.
By pre-soaking the prunes, you will enhance their juiciness and make them more enjoyable to eat in your dishes.
The soaking time may vary depending on the dryness of the prunes and your desired level of softness. Adjust the soaking time accordingly, and if you prefer a softer texture, you can extend the soaking time slightly.
Some people do add rum or brandy to the recipe (according to your personal taste preference), but that is only if you really want to and love rum or brandy. You can add it by pouring some brandy over the fruit and using a long match, to ignite the brandy. Then let flames burn off.
Brandy has a rich, complex flavor with notes of fruit, spice, and oak. By adding brandy to the fruit in Far Breton, you introduce those flavors, complementing the natural sweetness of the fruit. It adds depth and complexity to the overall taste of the dessert.
After baking, Far Breton becomes golden-brown on top with a soft and creamy inside. It has a yummy texture with a mix of softness and slightly caramelized edges. The prunes (or other dried fruits) add sweetness and a nice chewy bite.
Far Breton is usually served in big slices or squares, either warm or at room temperature. It’s a simple and comforting dessert loved for any occasion. You can enjoy it with powdered sugar sprinkled on top or with a dollop of whipped cream. Far Breton is a delicious treat that shows off the best of French cooking.