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Home > Restaurants > Recipes > Far Breton aux Pruneaux

Far Breton aux Pruneaux

Provided by: Chef Liz Johnson

Photo by Bobby Doherty/New York Magazine
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20 large prunes, diced
Salted butter for greasing dish
1 vanilla bean
4 cups raw milk (or add ½ cup cream to 3½ cups regular milk)
4 eggs
1 cup sugar
1¼ cup plus 1 tbs. AP flour
Pinch salt
1 tbs. rum


Preheat oven to 400 degrees. Butter a 9-inch-round deep dish and sprinkle prunes over the bottom, pushing them into the butter to stop them from moving when liquid is added. Combine vanilla and milk in a saucepan and bring to just above room temperature. In a bowl, whisk the eggs and sugar until combined. Gradually temper the eggs with the warm milk, add the sifted flour and salt, and stir to combine, before adding the rum. Pour mixture over the prunes and bake in the oven for 15 minutes. Rotate, reduce temperature to 350 degrees, and continue to bake for 45 minutes, or until the center is just set. Allow to cool and serve. (Published 2016)