Coupétado is a traditional bread pudding originating from Lozère. It's usually made with a combination of prunes, raisins, day-old bread, eggs, milk, sugar, and vanilla. A baking dish is layered with prunes and raisins, the fruit is topped with bread slices, and the bread slices are topped with a mixture of whisked eggs, milk, sugar, and vanilla.

The dessert is pressed down with a fork so that the bread is completely soaked in liquid. It is baked until the pudding puffs up and becomes nicely browned. Coupétado can be served for breakfast, as a dessert after a big meal, or as a sweet afternoon treat.

It's named for the coupet, a deep earthenware vessel in which the dessert was traditionally prepared.