French Far Breton 🍮🍒
If you love custardy, no-fuss desserts with a touch of elegance, meet Far Breton—a traditional French treat from Brittany that’s somewhere between flan and clafoutis. Made with pantry staples like eggs, flour, and milk, and studded with prunes, this lightly sweetened dessert is creamy, rich, and surprisingly simple.
Served warm or chilled, it’s perfect with tea, a dollop of whipped cream, or even a slice alongside blueberry lemonade on a sunny day.
Why I Love This Recipe
This custard cake is pure comfort with an elegant twist. It’s simple to prepare, beautiful to serve, and carries that unmistakable French flair. The prunes add a rich depth and just the right sweetness, balancing the soft, almost pudding-like interior. I love that it can be made ahead and tastes just as good cold as it does warm.
If you’re a fan of nostalgic classics like banana pudding or the richness of grasshopper pie, this dessert fits right into your rotation.
🛒 Ingredients
- 500 ml whole milk (about 2 cups)
- 100 g all-purpose flour (about ¾ cup + 1 tbsp)
- 100 g sugar (about ½ cup)
- 3 large eggs
- 100 g pitted prunes (about ¾ cup)
- 1 tsp vanilla extract
- 20 g butter (about 1½ tbsp, for greasing)
🍮 Ingredient Notes & Tips
- Prunes: Soak them in warm water or a splash of rum for 15 minutes if you want them plumper and juicier.
- Milk: Whole milk provides the best creamy texture—avoid low-fat versions.
- Additions: Feel free to add a splash of dark rum or orange zest for a flavor twist.
- No prunes? Use dried cherries, figs, or apricots for variation.
👩🍳 Instructions
1. Preheat & Prep
Preheat oven to 180°C (350°F).
Grease a ceramic or glass baking dish (about 8×8″ or similar) with butter.
2. Make the Batter
In a large mixing bowl, whisk eggs and sugar until light and slightly foamy.
Add flour and whisk to combine—it will be thick.
Gradually pour in milk while whisking to form a smooth, thin batter.
Stir in vanilla extract.
3. Assemble the Dish
Pour the batter into your prepared dish.
Evenly distribute pitted prunes over the surface—they will sink slightly during baking.
4. Bake
Bake for 40–45 minutes, or until the top is golden brown and the center is set (a toothpick should come out clean).
The custard will puff slightly then settle as it cools.
5. Cool & Serve
Let cool for at least 20 minutes before slicing.
Serve warm, at room temperature, or chilled.
💡 Tips for Success
- Don’t overbake—custards continue to firm up as they cool.
- For an extra-flavorful version, soak prunes in dark rum for 20 minutes before using.
- Sift the flour to avoid lumps in your batter.
- Make ahead-friendly: This dessert holds beautifully for up to 3 days in the fridge.
🍽 Serving Suggestions & Pairings
Enjoy a slice of Far Breton with:
- Blueberry Lemonade – crisp, cool contrast
- Banana Pudding – classic custard duo
- Grasshopper Pie – light minty finish
- No-Bake Oreo Cream Pie – modern meets classic
- Brownie Bombs – for a chocolatey follow-up
🧊 Storage Tips
- Refrigerate: Store covered in the fridge for up to 3 days.
- Best served within 1–2 days for optimal custard texture.
- Reheat: Gently warm in the microwave or oven at low temp, or enjoy straight from the fridge.
🥄 More Recipes You’ll Love
- Banana Pudding – creamy and classic
- Grasshopper Pie – elegant no-bake minty finish
- Oreo Cream Pie – quick and creamy
- Blueberry Lemonade – light and refreshing
- Cookie Dough Brownie Bombs – for the chocoholics
Final Thoughts
French Far Breton is a beautiful example of rustic French baking—simple ingredients, bold flavor, and timeless texture. Whether you’re already a custard fan or just looking for a new twist on dessert, this prune-studded classic is worth a spot on your table.
Made it? Share your bake and tag us @ChefManiac! And don’t forget to explore more classic and creative bakes at ChefManiac.com.
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