Make-Ahead Peach Breakfast Bake

Bake up a fruit-filled breakfast the whole family will love. Top with whipped cream and powdered sugar to make it even more irresistible.

Ingredients

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 13×9-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.

Nutrition Facts are not available for this recipe