Entertaining With Beth | Far Breton Recipe @EntertainingWithBeth | Uploaded March 2024 | Updated October 2024, 1 hour ago.
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Far Breton is a delicious French recipe that originates from the Brittany region of France and is one of the region’s most famous desserts. It is made with basic ingredients and baked, creating a thick custardy texture that is enhanced with the flavor of dried pruners and rum.
According to legend, the Far Breton was invented by French sailors from Brittany, or “Bretagne” as it’s known in French. They were out on a long voyage and only had basic provisions and prunes to eat. They made this pudding with what they had and then added the rum to preserve it while at sea.
Far comes from the Breton word “farl” meaning batter and Breton refers to anything or anyone from the Bretagne region.
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FAR BRETON
Serves 8
*Print Recipe Here* entertainingwithbeth.com/far-breton
INGREDIENTS:
8 ounces (227g) pitted prunes
¼ cup (60 ml) dark rum
1 ¼ cup(270g) sugar
6 eggs
1 ⅔ (242 g) flour
4 cups (960 ml) warm whole milk
METHOD:
Soak the prunes in the rum for one hour at room temperature. Preheat the oven to 400F (200C).
Grease a 9" (23cm) x 12" (30 cm) casserole dish with baking spray.
Whisk together the eggs, sugar, and flour until a thick, pasty mixture forms.
Heat the milk until simmering and warm. Then slowly add the milk, one ladle at a time whisking after each addition, into the egg mixture to temper the eggs. Then you can add the full amount of milk and whisk to combine.
Then drain the prunes, but reserve the remaining rum and set it aside. Line the bottom of the casserole dish with the soaked prunes in an even layer.
Whisk the remaining rum into the egg mixture. Line the casserole dish with the soaked prunes in an even layer.
Pour the mixture into the casserole dish and bake for 1 hour. Allow to cool for 40 minutes before refrigerating overnight, uncovered. This will give you the best chill and texture.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEntertaining.
#entertainingwithbeth #CookingChannel #easyrecipes
Far Breton is a delicious French recipe that originates from the Brittany region of France and is one of the region’s most famous desserts. It is made with basic ingredients and baked, creating a thick custardy texture that is enhanced with the flavor of dried pruners and rum.
According to legend, the Far Breton was invented by French sailors from Brittany, or “Bretagne” as it’s known in French. They were out on a long voyage and only had basic provisions and prunes to eat. They made this pudding with what they had and then added the rum to preserve it while at sea.
Far comes from the Breton word “farl” meaning batter and Breton refers to anything or anyone from the Bretagne region.
SIGN UP FOR MY FREE SUBSTACK NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! Substack is a newsletter, blog, and social platform all rolled into one! LEARN MORE HERE: bit.ly/42HZoUB
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated for products sold at no cost to the consumer
*Gray casserole dish amzn.to/436OsQP
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK!
FAR BRETON
Serves 8
*Print Recipe Here* entertainingwithbeth.com/far-breton
INGREDIENTS:
8 ounces (227g) pitted prunes
¼ cup (60 ml) dark rum
1 ¼ cup(270g) sugar
6 eggs
1 ⅔ (242 g) flour
4 cups (960 ml) warm whole milk
METHOD:
Soak the prunes in the rum for one hour at room temperature. Preheat the oven to 400F (200C).
Grease a 9" (23cm) x 12" (30 cm) casserole dish with baking spray.
Whisk together the eggs, sugar, and flour until a thick, pasty mixture forms.
Heat the milk until simmering and warm. Then slowly add the milk, one ladle at a time whisking after each addition, into the egg mixture to temper the eggs. Then you can add the full amount of milk and whisk to combine.
Then drain the prunes, but reserve the remaining rum and set it aside. Line the bottom of the casserole dish with the soaked prunes in an even layer.
Whisk the remaining rum into the egg mixture. Line the casserole dish with the soaked prunes in an even layer.
Pour the mixture into the casserole dish and bake for 1 hour. Allow to cool for 40 minutes before refrigerating overnight, uncovered. This will give you the best chill and texture.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEntertaining.
