%3Amax_bytes(150000)%3Astrip_icc()%2F1184589-2edbadb3658c44deb5f848a1f256ffe6.jpg&w=3840&q=75)
Far Breton
Prep
15 mins
Cook
40 mins
Servings
8
Difficulty
Medium
Ingredients
- 99 ounces pitted prunes
- 11 cup all-purpose flour, ⅝ cup white sugar
- 11 tablespoon vanilla sugar
- 11 teaspoon baking powder
- 11 pinch salt
- 44 eggs
- 33 cups whole milk
- 22 tablespoons rum
Instructions
- 1
Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow 2 quart baking dish.
- 2
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.
- 3
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.
- 4
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like

Grilled Lentils with Fennel
Charred green lentils paired with caramelized fennel bulbs, finished with a bright lemon-herb dressing. A sophisticated vegetable-forward dish that's nutty, aromatic, and utterly satisfying.

Grilled Lentils with Leek
Charred green lentils paired with caramelized grilled leeks, finished with a bright lemon-tahini dressing and crispy garlic chips for a satisfying and elegant vegetable-forward dish.

Grilled Lentils with Artichoke
Smoky grilled lentil patties topped with charred artichoke hearts, fresh herbs, and a bright lemon-garlic drizzle. A satisfying plant-based main course with incredible depth of flavor.
Reviews
Sign in to write a review.