La Coupétade

Bread and fruit pudding

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

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.


  • 6 slices of stale bread or several days old fouace
  • butter
  • rum or grand marnier


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