La Coupetado (Prune and Raisin Bread Pudding)

This bread pudding from the department of Lozère in southern France, historically one of the poorest departments in the country and still the least populous, is named for the ceramic dish in which it’s baked, lou coupet. No cookbooks appear to have been published in the region decades back, but I believe the original recipe was very simple: no vanilla, …