- In a small saucepan, warm the prunes with the liquor over moderate heat, stirring them a few times while cooking, until most of the liquid is absorbed. Cover, and remove from heat and let cool. (The prunes can be done a day or two before using.)
- To make the custard, put the milk, eggs, yolks, sugar, melted butter, vanilla, salt, and flour in a blender. Blend until smooth. Refrigerate the custard for at least four hours, or overnight.
- To bake the Far Breton, preheat the oven to 400ºF (200ºC).
- Generously butter the bottom and sides of a baking dish roughly 10-inches (25-30cm) in length, or a round cake pan 10 inches in diameter. Do not use a springform pan which will leak. Dust with flour and tap out the excess. Place the prunes in the bottom of the baking dish.
- Stir the chilled custard a few times, then pour it over the prunes and bake until the top is gently browned, 45 to 50 minutes. Let cool completely, then slice into bars.
Storage:
Far Breton can be made up to three days before serving and refrigerated. Let come to room temperature before serving.