Name: La Coupétade (Bread and fruit pudding)
Yield: Serves 6
Cuisine: French
Ingredients: 6 slices of stale bread or several days old fouace; 2 tablespoons whipping cream 250 g vanilla sugar (120 g if using fouace); 6 prunes, preferably matured in eau-de-vie; 80 cl milk; rum or grand marnier; butter; 4 large eggs; 75 g raisins

Preparation info

Serves
6

Difficulty
Easy

Appears in

Goose Fat & Garlic

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.

Ingredients

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

Method

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