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Make-Ahead Peach Breakfast Bake

Blogger Tieghan Gerard of Half Baked Harvest bakes up a fruit-filled breakfast the whole family will love!

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  • Prep Time 15 min
  • Total Time 35 min
  • Servings 4

Ingredients

Pancake

2
tablespoons butter
2
peaches, peeled, sliced
2
tablespoons packed brown sugar
2
teaspoons vanilla
1 1/2
cups Original Bisquick™ mix
2/3
cup heavy whipping cream
4
eggs

Toppings

1
cup heavy whipping cream
2
tablespoons powdered sugar
1
teaspoon vanilla
2
peaches, peeled, sliced
Real maple syrup

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Directions

  • 1 Heat 10- to 12-inch ovenproof skillet over medium heat; add 1 tablespoon of the butter. Add 2 sliced peaches, and sprinkle with brown sugar. Cook 3 minutes; stir peaches, and cook another 2 to 3 minutes or until caramelized and soft. Remove from the heat; add 1 teaspoon of the vanilla. Toss well, then remove and slide the peaches onto a plate. Rub remaining 1 tablespoon butter in warm skillet. Let skillet cool.
  • 2 In medium bowl, add Bisquick mix, 2/3 cup whipping cream, eggs and 1 teaspoon vanilla. Mix to combine, being careful not to overmix. Fold in caramelized peaches.
  • 3 Pour batter into buttered skillet (you can use a greased 13x9-inch pan, if you prefer). At this point, cover the skillet and place in the fridge overnight, or go on to baking step.
  • 4 The next morning (or whenever you are ready to go on to the baking step), heat oven to 450°F.
  • 5 Bake at 450°F for 10 minutes, then reduce oven temperature to 350°F, and continue baking 10 to 15 minutes or until lightly golden on top.
  • 6 Meanwhile, beat 1 cup whipping cream with electric mixer on high speed until soft peaks form. Add powdered sugar and 1 teaspoon vanilla, and whip until combined.
  • 7 Cut into wedges, and serve hot with sliced peaches, a dollop of whipped cream and a drizzle of maple syrup.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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