Far Breton, a beloved dessert from Brittany, France, offers a delightful culinary experience. This rich custard cake studded with prunes or raisins embodies the region’s traditional flavors. Far Breton is typically enjoyed at room temperature, cut into squares or slices, and can be served as a dessert or a hearty snack.

While some prefer it plain, others enhance their Far Breton experience by pairing it with a variety of accompaniments. A dollop of crème fraîche or a scoop of vanilla ice cream can complement its creamy texture. For those seeking a touch of warmth, serving it slightly heated can accentuate its comforting qualities.

Far Breton’s versatility extends to different meal times. It can be savored as a sweet breakfast treat, an afternoon indulgence with tea or coffee, or a satisfying end to a traditional French dinner. Its robust flavors and dense consistency make it a filling option that satisfies cravings for both sweet and substantial fare.

Historical Background

Far Breton’s roots trace back to Brittany, France’s northwestern region. This beloved dessert evolved from traditional Breton cuisine, adapting over time to become the comforting treat enjoyed today.

Origins in Brittany

Far Breton emerged in Brittany during the 18th century. The name “far” comes from the Breton word for flour, reflecting its key ingredient. Initially, it was a savory dish made with buckwheat flour and served alongside meat.

As sugar became more accessible, the recipe transformed into a sweet version. Prunes were added, likely due to their abundance in the region. This shift marked the beginning of Far Breton as a dessert.

Farz Fourn and Breton Cuisine

Farz Fourn, Far Breton’s predecessor, was a staple in Breton households. This hearty dish consisted of a dense batter baked in the oven, often with bacon or dried fruits.

Breton cuisine heavily influenced Far Breton’s development. The region’s emphasis on simple, filling foods using local ingredients shaped the dessert’s character.

Farz Fourn’s popularity paved the way for Far Breton’s widespread adoption across Brittany.

Evolution into Far Breton

Over time, Far Breton evolved into the custard-like dessert known today. The recipe simplified, using wheat flour instead of buckwheat. Milk and eggs were added to create a smoother texture.

Prunes became the standard fruit addition, though raisins are sometimes used. Some variations include soaking the fruit in rum or other spirits for added flavor.

Far Breton’s adaptability led to its spread beyond Brittany. It became a cherished comfort delicacy throughout France, symbolizing Breton culinary tradition.

Ingredients Overview

Far Breton relies on a few key components to create its distinctive custard-like texture and rich flavor. The recipe combines basic pantry staples with a signature fruit element.

Primary Ingredients

Eggs form the foundation of Far Breton, providing structure and richness to the custard. Whole milk adds creaminess and helps achieve the desired consistency. Sugar sweetens the dish, typically using caster sugar for its fine texture. All-purpose flour acts as a binding agent and gives the dessert its characteristic density.

Prunes are the traditional fruit used in Far Breton, offering a chewy texture and sweet-tart flavor. They’re often soaked in brandy or tea for added depth. Salt is added in small amounts to enhance the overall taste profile.

Butter, either salted or unsalted, contributes to the richness and helps prevent sticking during baking. Some recipes call for melting the butter before incorporating it into the batter.

Optional Additions

Vanilla extract or vanilla sugar can be used to infuse the dessert with a subtle aromatic flavor. Some variations substitute raisins for prunes or use a combination of both fruits.

Rum or brandy may be added to the batter or used to soak the dried fruits, imparting a subtle alcoholic note. Vanilla sugar can replace regular sugar for an enhanced vanilla flavor.

Some recipes include a pinch of salt to balance the sweetness. While not traditional, a small amount of baking powder is occasionally added to achieve a slightly lighter texture.

Preparation Steps

Far Breton preparation involves mixing a smooth batter, soaking fruits, and carefully assembling the dish. These key steps ensure the classic Breton dessert achieves its signature texture and flavor.

Batter Mixing Method

Start by whisking eggs and sugar until pale and creamy. Gradually incorporate flour into the mixture, alternating with milk to prevent lumps. Add a splash of vanilla extract for flavor. Beat the batter thoroughly for about 20 minutes by hand or use an electric mixer on medium speed. This extended mixing creates a silky-smooth consistency.

For extra richness, some recipes call for melted butter to be whisked into the batter. Strain the mixture through a fine sieve to remove any remaining lumps. Let the batter rest in the refrigerator for at least an hour or overnight to allow the flavors to meld and the flour to fully hydrate.

Soaking Prunes and Dried Fruits

Prunes are the traditional fruit used in Far Breton. Place them in a bowl and cover with rum or brandy. Let them soak for at least 2 hours or up to 48 hours for maximum flavor absorption. The alcohol infuses the fruit with a deep, complex taste.

Drain the prunes before use, reserving the soaking liquid. Some recipes incorporate this flavorful liquid into the batter. For variety, other dried fruits like raisins or cherries can be added alongside or in place of prunes.

Layering and Assembling

Preheat the oven and butter a baking dish. Pour a thin layer of batter into the dish. Arrange the soaked prunes evenly over the surface. Some recipes call for dusting the fruits with flour to prevent sinking.

Pour the remaining batter over the fruit. Gently tap the dish to remove air bubbles. For a traditional touch, dot the surface with small pieces of butter. This creates a golden, slightly crisp top during baking.

Bake the Far Breton until set and golden brown. The center should be firm but with a slight wobble. Let it cool before serving to allow the custard to set fully.

Baking Instructions

Far Breton requires precise baking techniques to achieve its signature custardy texture and golden-brown top. Proper oven settings, baking duration, and doneness checks are crucial for success.

Oven Settings

Preheat the oven to 180°C (350°F) with the rack positioned in the center. Use a conventional oven setting rather than convection for even heat distribution. Prepare a buttered baking dish, preferably ceramic or glass, to prevent sticking and promote even cooking.

Place the filled baking dish on a baking sheet before inserting it into the oven. This helps with heat distribution and makes it easier to remove the hot dish later.

Baking Duration and Techniques

Bake the Far Breton for approximately 45-50 minutes. The exact time may vary depending on the oven and the thickness of the batter. Start checking at the 40-minute mark to prevent overbaking.

For a golden-brown top, brush melted butter over the surface halfway through baking. This adds flavor and creates an appetizing color.

Avoid opening the oven door frequently, as this can cause temperature fluctuations and affect the custard’s texture.

Checking Doneness

To test if the Far Breton is done, gently shake the baking dish. The center should be set but still have a slight jiggle, similar to a flan. Insert a knife or toothpick into the center; it should come out clean with no raw batter.

The top should be golden-brown and slightly puffed. The edges may pull away from the sides of the dish.

Let the Far Breton cool in the baking dish for 10-15 minutes before serving. This allows the custard to set fully and makes slicing easier.

Serving and Presentation

Far Breton is best enjoyed warm or at room temperature. Its simple yet elegant appearance lends itself to both casual and more refined presentations.

Accompaniments

Far Breton pairs wonderfully with a variety of beverages. Serve it with a steaming cup of tea or coffee for a delightful afternoon treat. For a more indulgent experience, offer a small glass of Cognac, Armagnac, or brandy alongside. These spirits complement the prune flavors in the dessert.

A light dusting of powdered sugar adds a touch of sweetness and visual appeal. Sprinkle it just before serving to prevent it from melting into the custard.

Plating Suggestions

Cut Far Breton into squares or rectangles for individual servings. Place each piece on a small dessert plate or shallow bowl. For a rustic presentation, serve it directly from the baking dish at the table.

Garnish with a few fresh prunes or a small dollop of crème fraîche. A sprig of mint can add a pop of color. For a more elaborate display, create a pattern on the plate using caramel sauce or fruit coulis.

Consider serving Far Breton as part of a dessert buffet. Cut it into smaller bite-sized pieces and arrange on a tiered platter for an attractive display.

Variations of the Recipe

Far Breton can be customized with various flavorings and alcoholic additions to create unique taste profiles. These variations allow for personalization while maintaining the dessert’s traditional texture and character.

Different Flavorings

Far Breton’s versatility shines through its adaptable flavor combinations. Cinnamon adds warmth and depth, complementing the prunes beautifully. A pinch of this spice enhances the dessert’s comforting qualities.

Lemon zest brings a bright, citrusy note that cuts through the richness of the custard. It creates a refreshing contrast to the sweetness of the prunes.

Some bakers incorporate vanilla extract for a subtle aromatic sweetness. This addition harmonizes well with the eggy custard base.

Almond extract is another popular choice, imparting a nutty undertone that pairs nicely with the fruit.

Alcoholic Infusions

Rum is the classic alcoholic addition to Far Breton, lending a complex sweetness and depth of flavor. It enhances the dessert’s richness and complements the prunes perfectly.

Brandy offers a sophisticated alternative to rum. Its fruity notes and warmth elevate the dessert’s flavor profile.

Some recipes call for Armagnac, a distinctive French brandy. It adds a robust, oak-aged character to the Far Breton.

Calvados, an apple brandy from Normandy, brings a unique apple flavor that works well with the custard and prunes.

For a lighter touch, some bakers use Poire William, a pear eau-de-vie, which adds a delicate fruitiness to the dessert.

Storage and Leftovers

Far Breton can be safely stored for later enjoyment. Proper refrigeration and reheating techniques help maintain its flavor and texture.

Refrigeration Guidelines

Store leftover Far Breton in an airtight container in the refrigerator. It will keep fresh for up to 3-4 days. Cover the dish tightly with plastic wrap or transfer slices to a sealed container.

Avoid leaving Far Breton at room temperature for more than 2 hours to prevent bacterial growth. If bringing it to a potluck or picnic, use a cooler with ice packs.

For longer storage, Far Breton can be frozen for up to 1 month. Wrap individual slices in plastic wrap, then place in a freezer bag.

Reheating Tips

To reheat refrigerated Far Breton, preheat the oven to 325°F (165°C). Place slices on a baking sheet and warm for 5-10 minutes until heated through.

For a quicker option, microwave individual slices for 20-30 seconds. Be careful not to overheat, as this can dry out the custard.

Frozen slices should be thawed in the refrigerator overnight before reheating. Avoid reheating the entire dish at once, as it may heat unevenly.

Related Dishes and Influences

Far Breton shares similarities with other custardy French desserts. Its texture and preparation method connect it to both regional specialties and broader culinary traditions.

Comparison with Clafoutis

Far Breton and clafoutis are often compared due to their similar custardy textures. Both dishes use a flan-style batter, but clafoutis typically contains fresh fruits like cherries, while Far Breton features dried fruits. Clafoutis originates from Limousin in central France, whereas Far Breton is a Brittany specialty. The batter for Far Breton is generally denser and richer than clafoutis, often incorporating more eggs and sometimes butter.

Custardy Desserts in French Cuisine

Far Breton belongs to a family of custardy French desserts. Flan, crème caramel, and île flottante all share similar egg-based foundations. These desserts highlight the French mastery of custard techniques. Far Breton stands out with its inclusion of flour, giving it a firmer texture than pure custards. Some variations of Far Breton incorporate buckwheat flour, tying it to Brittany’s tradition of using this grain. This adaptation reflects the region’s agricultural heritage and culinary innovation.

Nutritional Information

Far Breton, a traditional Breton dessert, offers a mix of carbohydrates, proteins, and fats. Its nutritional profile varies based on ingredients and preparation methods.

Caloric Value

Far Breton typically contains 250-350 calories per serving. The calorie count depends on the recipe and portion size. Eggs and milk contribute protein, while flour provides carbohydrates. Butter adds fat content, increasing the caloric density.

Prunes, a common addition, offer fiber and natural sugars. They also provide vitamins and minerals, enhancing the dessert’s nutritional value. The sugar content in Far Breton contributes significantly to its calorie count.

Dietary Considerations

Far Breton contains gluten from wheat flour, making it unsuitable for those with celiac disease or gluten sensitivity. It’s also high in lactose due to milk and butter, posing issues for lactose-intolerant individuals.

The dessert is rich in calcium and vitamin D from dairy ingredients. Eggs supply protein and essential amino acids. Far Breton is not vegan-friendly due to animal-derived ingredients.

For those watching their sugar intake, Far Breton may need moderation. Its high carbohydrate content affects blood sugar levels. Portion control is key for maintaining a balanced diet while enjoying this sweet treat.