If you’re a fan of flan or any dessert made with milk and eggs, you’ll probably love Far Breton. This traditional French dessert from the Brittany region could be described as a flan that wanted to become a cake. It’s firmer than a typical flan thanks to the addition of flour, it’s baked until golden, and its edges are drier and slightly crisp.
A Dessert with History
Far Breton dates back to 19th-century Brittany. Originally, it could be made with either buckwheat flour or regular wheat flour, though today, wheat flour is most commonly used. Like any classic recipe, there’s no single “correct” way to prepare it. Some recipes include the alcohol used to soak the dried plums directly into the batter for a richer flavor. In this version, that step is optional, depending on your preference and your guests.
Although the most traditional filling is prunes soaked in rum or Armagnac, variations exist with apples, raisins, or even no fruit at all — perfect for those who don’t care for prunes.
Perfect for Gatherings
Far Breton can be served warm or cold, making it a versatile option for both dessert and afternoon snack. Since it’s baked in a tray and cut into squares, it’s ideal for meals or gatherings with multiple guests. You can also prepare it a day in advance, and it will hold up beautifully.
Ingredients (for 8-10 servings, 30×20 cm pan)
- 18 pitted prunes (dried plums)
- 100 ml of rum or Armagnac
- 500 ml of whole milk
- 100 g of all-purpose flour
- 3 medium eggs
- 1 extra egg yolk
- 100 g of sugar
- 50 g of melted butter, plus extra for greasing the pan
- 1 teaspoon of vanilla extract
- ½ teaspoon of salt
Instructions
- Soak the prunes: Place the prunes in a bowl and add the rum or Armagnac. Pour in enough hot water to fully cover the prunes. Let them soak for at least 4 hours or overnight.
- Prepare the batter: In a blender or mixing bowl, combine the milk, flour, eggs, yolk, sugar, melted butter, vanilla extract, and salt. Blend until smooth. The batter should have a liquid consistency similar to crêpe batter. Let it rest in the refrigerator for at least 4 hours or overnight.
- Preheat and prepare the pan: Grease a high-sided 30×20 cm baking pan with butter. Preheat the oven to 180°C (350°F).
- Arrange the prunes: Drain the prunes well and spread them evenly over the bottom of the pan.
- Pour the batter: Stir the batter briefly to recombine, then gently pour it over the prunes, trying not to disturb them too much.
- Bake: Carefully place the pan in the oven. Bake for 50-55 minutes, or until the surface is golden brown and the edges are firm. The center may still be slightly soft, but it will set as it cools.
- Serve: You can serve Far Breton warm or cold, either plain or dusted with a little powdered sugar.
Far Breton is a simple, rustic dessert that showcases the rich culinary tradition of Brittany. Easy to make and perfect for sharing, it’s sure to become a favorite for any occasion.
