Far Breton is a prune flan recipe from the northwest of France (Bretagne or Brittany). You serve it in the oven dish. Its very easy to make. It is possible to change the recipe using different kinds of fruit. And leave out the rum for the kids!

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow 2 quart baking dish.

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  • Place the pitted prunes in a saucepan with enough water to cover. Bring to a simmer, and cook until the prunes are tender but still hold their shape, about 10 minutes. Drain the prunes and arrange them in the bottom of the prepared baking dish.

  • Whisk together the flour, white sugar, vanilla sugar, baking powder, and salt in a large bowl. Whisk in the eggs one at a time, beating well after each addition. Gradually pour in the milk, stirring vigorously with a wooden spoon until combined. Stir in the rum. Pour the batter evenly over the prunes.

  • Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 400 degrees F, and bake until the filling is firm, has risen a little, and the top is browned, about 30 minutes. Serve warm or at room temperature.

Nutrition Facts

298 calories; protein 8.5g 17% DV; carbohydrates 53.3g 17% DV; fat 5.8g 9% DV; cholesterol 102.2mg 34% DV; sodium 134.2mg 5% DV. Full Nutrition
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Reviews (9)

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Most helpful positive review

Rating: 5 stars
11/23/2010
Absolutely fantastic! Like the previous reviewer I needed to use up some very old prunes. This is insanely easy to make and extremely delicious. I followed the recipe to a T except for using an 11x7 inch baking dish using soy milk and using half of a vanilla pod instead of the vanilla sugar. Tried it warm about 20 minutes after taking it out of the oven and it was perfect. The baking time was spot on. I too am excited to try it cold tomorrow. Thank you for a wonderful recipe that I will make for years to come! Update: I tried this cold after it was in the fridge all night. Surprisingly I like it MUCH better warm or at room temperature. Read More
(13)

Most helpful critical review

Rating: 3 stars
06/04/2013
Mine turned out a little wet and it curdled wishing it would be smooth and dense like the first picture. I did like the crust though. Update: took it out from the fridge and it did look like the pictures but the overall taste was just okay. Read More
(2)
10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/23/2010
Absolutely fantastic! Like the previous reviewer I needed to use up some very old prunes. This is insanely easy to make and extremely delicious. I followed the recipe to a T except for using an 11x7 inch baking dish using soy milk and using half of a vanilla pod instead of the vanilla sugar. Tried it warm about 20 minutes after taking it out of the oven and it was perfect. The baking time was spot on. I too am excited to try it cold tomorrow. Thank you for a wonderful recipe that I will make for years to come! Update: I tried this cold after it was in the fridge all night. Surprisingly I like it MUCH better warm or at room temperature. Read More
(13)
Rating: 5 stars
02/11/2010
I wanted to use leftover prunes and found this recipe. I made it as written with the exception of the vanilla sugar. I added 1 tsp vanilla instead. The presentation was impressive the preparation simple and the result was delicious!!!! My husband was equally impressed. We just ate it warm after about ten minutes. I want to try it cold tomorrow. Thanks for a great recipe! Read More
(11)
Rating: 4 stars
02/10/2011
Excellent recipe! I did not have baking powder so I separated the eggs put the yolks with the flour sugar milk ect.. blended them in a blender then I whipped/folded the whites in last. Baked beautifully. Used some real vanilla bean too...Yummy Read More
(6)
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Rating: 3 stars
06/04/2013
Mine turned out a little wet and it curdled wishing it would be smooth and dense like the first picture. I did like the crust though. Update: took it out from the fridge and it did look like the pictures but the overall taste was just okay. Read More
(2)
Rating: 5 stars
04/18/2015
I really liked this dessert; it is definitely one I will make again. I just have one question though; why is it necessary to leave the rum out when children are eating it if the rum cooks out while it is baking? Read More
(2)
Rating: 5 stars
06/23/2014
I never eat Far Breton before the first time i made this is to impressed my french husband which is from Brittany. I tried this recipe few times without alcohol or without vanilla sugar. It still taste great no matter what your choice. I use sunsweet pitted prunes and add Grand Marnier in my cake instead of rum. Nowadays i make Far Breton at least once a month the french (my husband and his colleague) really love it. Read More
(2)
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Rating: 5 stars
02/05/2014
I kept it in the oven a little longer to let it sit. It was amazing overall. Glad I picked this to use my leftover prunes. Read More
(1)
Rating: 1 stars
05/25/2019
Was just in Mont Saint Michel, France in April and has Far Breton for the first time and it was enchanting! Been looking for the recipe since. This one is not it. Definitely missing something. Not at all authentic. Need to figure it out!! Read More
Rating: 4 stars
04/04/2013
Mine did not come out like the picture. It was wetter and not as flan like. Also the top and bottom was burned. Although the taste was great. Will try this again. Read More
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