Far Breton

Photo by Jeanne Milligan

adapted from The Baker SF Chronicle Food (Flo Braker), August 31, 2012

via Jeanne Milligan

serves 8

1 tablespoon soft butter, for the baking dish

4 ounces moist pitted dried plums (prunes), diced

3 large (2½ ounces) pitted dates, preferably Medjool variety, diced

2 cups whole milk

3 large eggs

2 large egg yolks

¼ cup packed light brown sugar

¼ cup granulated sugar

3 tablespoons melted butter

1 tablespoon brandy, such as Armagnac, or rum

1 teaspoon vanilla extract

½ cup all-purpose flour

⅛ teaspoon salt

Powdered sugar for garnish

Center a rack in the oven and preheat to 350° F.

Generously butter a 6-cup baking dish or pan. Scatter the pieces of prunes and dates into the buttered dish, distributing evenly.

Place in a blender or small food processor the milk, eggs, egg yolks, sugars, butter, brandy or rum, and vanilla. Blend for 1 minute. Add the flour and salt, pulse until smooth. Without delay, pour the batter into the baking dish. Bake 50 minutes, or until the top is golden and the sides start to pull away from the dish.

Spoon or cut into servings and dust each serving lightly with powdered sugar. Serve warm or at room temperature.

This is for those of us who do not bake; it’s extremely easy and very tasty! It is another variation on a custard dessert, not too sweet and quite interesting.