By Jeanne Strang
This is a local dessert from the département of Lozère, culturally South-West though nowadays politically Languedoc. The use of prunes recalls the savoury Pounti but this is unmistakably a tasty country dessert.
Preheat the oven to 200°C, 400°F, Gas Mark 6.
Butter an oven-proof gratin dish. Cut up the bread or cake into small pieces and lay them in the bottom of the dish. Sprinkle with rum or grand marnier.
De-stone the prunes, cut them into small pieces, and mix with the raisi