Easy Slow Cooker Far Breton with Prunes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, consider adding a teaspoon of pure vanilla extract to the batter. The fragrance of vanilla complements the sweetness of the prunes and the richness of the milk custard beautifully.

If you prefer a more traditional French touch, a small splash of dark rum can be added to the batter, which pairs exceptionally well with the prunes and enhances the overall complexity of the dessert without overpowering the delicate custard base.

Serving the Far Breton slightly warm or at room temperature is ideal. If you find the cake is too soft when first testing for doneness, a longer rest period often helps the custard firm up significantly.

If you are serving this for a special occasion, consider dusting the top with a small amount of powdered sugar just before serving. This simple garnish adds a professional finish and a slight extra sweetness that balances the rustic nature of the prunes.

Variations

• Vanilla Bean Far Breton: Add the seeds of one vanilla bean to the egg and sugar mixture before adding the milk. This provides a sophisticated aromatic quality and visible vanilla specks throughout the custard.
• Spiced Far Breton: Whisk half a teaspoon of ground cinnamon or a pinch of nutmeg into the dry ingredients. This adds a warm, comforting spice profile that pairs perfectly with the sweet prunes.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as it changes the custard texture.

Reheat

Reheat slices in the microwave on low power for 30 seconds.

Store any leftover Far Breton in an airtight container to keep it from drying out. It is best to keep the cake in the refrigerator to maintain the safety of the custard base. Consume the leftovers within three days for the best quality and flavor. When you are ready to serve again, you can enjoy it cold, at room temperature, or lightly warmed in the microwave for a few seconds to restore its soft, tender texture.

This recipe is excellent for making ahead, as the flavors often meld and improve after resting for a few hours. You can prepare the cake the day before you plan to serve it. Allow it to cool completely at room temperature, then cover it tightly and refrigerate overnight. Bring the cake to room temperature about an hour before serving to ensure the custard is soft and creamy, which is the hallmark of a properly prepared Far Breton.

Serving ideas

Serve the Far Breton in generous wedges, either directly from the slow cooker or lifted onto a serving platter. Because it is a dense, rich custard, a small portion is usually sufficient to satisfy a craving.

It requires no additional accompaniment, but a dollop of unsweetened whipped cream or a side of fresh berries can provide a nice textural contrast to the dense cake. Ensure the cake has rested for the full 30 minutes to make slicing easier and cleaner.

When presenting the cake, emphasize the golden top and the visible prunes. If you have chosen to dust the top with powdered sugar, do so immediately before bringing it to the table to ensure the sugar does not absorb into the moisture of the cake.

This dessert is perfect for a relaxed brunch or a cozy evening meal, offering a comforting end to any gathering. Encourage guests to enjoy the contrast between the warm, soft custard and the chewy, sweet fruit.

Frequently asked questions

Recipe card

Easy Slow Cooker Far Breton with Prunes

Prep 10 minCook 3 hRest 30 minTotal 3 h 40 minServes 6

Ingredients

• 1 cup pitted prunes
• 4 large eggs
• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 2 cups whole milk

Instructions

1. Place the pitted prunes evenly across the bottom of your slow cooker basin. This creates the foundation for the custard and ensures the fruit is evenly distributed throughout the final cake.
2. In a separate mixing bowl, whisk together the eggs, flour, and sugar until the mixture is smooth and free of large lumps. Gradually pour in the whole milk while continuing to whisk to create a uniform batter.
3. Pour the custard batter over the prunes in the slow cooker. Cover and cook on low for 3 hours. To ensure the eggs are fully cooked, the internal temperature must reach 160°F (71°C). Let the cake rest for 30 minutes before serving.

Contains: gluten, eggs, milk

Food safety: This dish contains soft, custardy eggs that are not fully cooked through. Use pasteurised eggs if serving to pregnant women, young children, older adults, or anyone with a weakened immune system.

Estimated nutrition per serving

Calories

280

Protein

8.5 g

Carbohydrates

42 g

Fat

9 g

Fiber

2 g

Sugar

28 g

Sodium

95 mg

Automatic estimate from the ingredient list, not laboratory-verified.