A slice of Far Breton on top of the custard: Closeup

Far Breton French Prune Custard Cake

  • Total Time: 1 hour, 30 minutes (plus resting time)
  • Yield: 8 1x
  • Category: Custards
  • Method: Baking
  • Cuisine: French


Enjoy this Far Breton recipe to make a classic French dessert that combines prunes imbibed with rum in a rich, dense custard. With simple ingredients and effortless making, this prune cake becomes the best go-to recipe. 20 minutes of hands-on time rewards you with 8 generous portions. A bonus: make ahead and take away options!



For soaking prunes:

  • 2 cups + 5 1/2 teaspoons (500 ml) warm water
  • 3 1/2 tablespoons (50 ml) rum
  • 2 tea bags

For the batter:

  • 20 stoned prunes
  • 2/3 cup + 4 1/2 tablespoons (120 g) flour
  • 1/2 cup + 3 1/2 teaspoons (130 g) sugar
  • 1 pinch of salt
  • 4 eggs
  • 1.7 oz (50 g) butter
  • 2 cups + 5 1/2 teaspoons (500 ml) milk
  • 1 tablespoon (15 ml) rum


  1. To soak prunes, place tea bags into warm water to infuse. Add rum, pitted prunes, and let it rest two hours. Drain prunes with a colander * and set aside.
  2. Preheat oven to 395 F/200 C. Butter a square ceramic baking dish * and place the drained prunes on the bottom.
  3. To make the custard, place eggs, sugar, and salt in a bowl and mix with a hand whisk *. Add flour and mix to combine. Add the melted butter, cold milk, and rum, and whisk till the mixture becomes homogeneous. Pour the batter on top of prunes and bake at 395/200 C F for 10 minutes. Then reduce the oven temperature to 345 F/170 C and bake for one-hour longer.


  1. Soak prunes for 2 hours one day ahead. Drain them, cover, and let stand at room temperature or in the fridge. You can soak prunes overnight as well.
  2. Make the batter one day in advance as well and keep it in the fridge.
  3. Replace rum with calvados or plum liqueur to vary the taste or omit alcohol to make the custard cake kid-friendly.
  4. Toss prunes in flour and add them into poured batter (instead of arranging them on the bottom of the dish): they will float higher in the cake.
  5. Soak some raisins with prunes to make Far Breton with two kinds of fruit if you prefer.
  6. Don’t open the oven during baking to prevent deflating of the cake before it is ready! 
  7. Store Far Breton in the fridge for up to one to two: its flavors and textures will mature, and it will become firmer. 


  • Calories: 305
  • Sugar: 27.5 g
  • Sodium: 120 mg
  • Fat: 8.7 g
  • Saturated Fat: 4.7 g
  • Carbohydrates: 47.3 g
  • Fiber: 1.7 g
  • Protein: 7.1 g
  • Cholesterol: 101 mg

Keywords: far Breton, prune custard, far Breton recipe, prune cake, French prunes, French custard cake, prune pudding, far dessert

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