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Make-Ahead Peach Breakfast Bake

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  • Prep 15 min
  • Total 35 min
  • Servings 4
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Bake up a fruit-filled breakfast the whole family will love. Top with whipped cream and powdered sugar to make it even more irresistible.
By Tieghan Gerard
Updated Jul 21, 2014
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  • 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


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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Fresh peaches in season make this absolutely irresistible.


Nutrition Facts are not available for this recipe
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