Far Breton is a light egg custard cake, similar to a fresh fruit Clafoutis but made with dried fruit, typically prunes. Its origin is Brittany, and is commonly found throughout France.
Prep/Stand Time: 20 minutes Bake Time: 1 hour
- 2 cups whole milk
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 eggs
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- 1 tablespoons each melted butter and flour for coating pan
- 1 package (7 oz.) Sun-Maid Pitted Prunes (about 18)
- 2 tablespoons brandy
- Powdered sugar
COMBINE milk, flour, sugar, eggs, melted butter, and vanilla in a blender jar. Cover and whirl until smooth. Let stand 20 minutes.
CUT larger prunes in half. Place prunes and brandy in a microwave-safe bowl. Cover and microwave on high 1 minute. Let stand, stirring several times until brandy is absorbed.
PREHEAT oven to 375°F.
LINE the bottom of an 8-inch by 2-inch deep cake pan, or a standard 9x1-1/2-inch deep pan with parchment paper. Brush bottom and sides with 1 tablespoon melted butter then sprinkle with flour and shake pan to evenly coat.
WHIRL egg mixture again for 5 seconds. Pour into prepared pan.
DROP fruit evenly over batter. (For more decorative look, reserve a few prunes and partially insert on top of cake half-way through baking.)
BAKE 8-inch pan 50-60 minutes (9-inch pan 40-50 minutes), or until cake is puffed and golden brown and a knife inserted in center comes out clean. Cool completely in pan. Run a knife around edge of pan and invert onto a plate. Invert again, top side up onto a serving plate.
DUST top with powdered sugar. Slice into wedges. Cover and refrigerate any leftover up to 2 days.
Makes 6-8 servings