A speciality of the Lozére, coupétadeis a kind of bread-pudding with prunes, cooked in the oven, which gets its name from the dish used in its preparation. An inexpensive dish which would go a long way,coupétadeenabled the cook to use up dried bread and waste nothing.
To prepare this delicious dessert, you begin by putting prunes in the bottom of an ovenproof dish, and cover with thick slices of dried bread. Then a mixture of sugar, eggs and milk is added and it is cooked gently in the oven.
Coupétadecan be eaten warm or cold, usually coated with caramel, dandelion-flower jelly or crème fraîche, with a cup of coffee.