Coupetade is a kind of French toast with prunes and baked in the oven. Its origin comes from the north of Lozère and its popularity has gradually spread throughout the Aubrac plateau. This rustic dessert can be eaten warm or cold, plain or drizzled with caramel, or sprinkled with whipped cream. Coupetade comes from the word “coupet” which means “deep earthen dish”. Formerly, it was a cake that everyone could make at home because it was not expensive.

Ingredients

  • 260g sugar
  • 1 sachet of vanilla sugar
  • 500g pitted prunes
  • 250g raisins
  • 1 liter of milk
  • 6 eggs
  • 1 loaf of hard bread

The preparation

  1. Preheat the oven to 120-130°C (thermostat 4).
  2. Cut the bread into pieces (medium size), in a rectangular or oval dish. Add raisins and prunes.
  3. Heat the milk.
  4. In a bowl, beat the eggs, add 240g of powdered sugar, the vanilla sugar and the hot milk
  5. Pour this mixture over the bread.
  6. With a fork, soak the bread in the liquid.
  7. Bake for 1 hour at 120-130°C.
  8. Before serving, sprinkle with 20g of sugar.

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