Brown Butter Peach Dutch Baby
- Prep Time 15 minutes
- Cook Time 15 minutes
- Total Time 30mins
- Yield 1 large dutch baby
- Category breakfast
- Method baked
- Cuisine dutch
Brown Butter Peach Dutch Baby
A deliciously epic bourbon brown butter peach dutch baby topped with granola, fresh peaches, and vanilla ice cream! Perfect for a lazy Sunday morning 🙂
- Prep Time 15 minutes
- Cook Time 15 minutes
- Total Time 30mins
- Yield 1 large dutch baby
- Category breakfast
- Method baked
- Cuisine dutch
Ingredients
Units
for the dutch baby
5 tablespoons butter, divided
1 large peach, sliced thin
3 large eggs, room temperature
1/2 cup plus 1 tablespoon all-purpose flour
3 tablespoons sugar
1 tablespoon bourbon
2 teaspoons vanilla extract
1/2 teaspoon salt
pinch cinnamon
for the toppings
1/4 cup granola
3 scoops vanilla ice cream
powdered sugar, for dusting
Instructions
- Preheat oven to 350°F. In a small saucepan, heat the butter over low heat for roughly 5 minutes, swirling the pan every 20 seconds or so. Heat until the milk solids turn a light golden brown color. Remove from heat and allow to cool slightly.
- Spoon 1 tablespoon of browned butter in a large caste iron pan. Sauté half of the peach slices in the brown butter until golden. Remove from heat and allow to cool while you make your batter.
- In a large blender, combine eggs, flour, sugar, remaining 1/4 cup browned butter, bourbon, vanilla, salt, and cinnamon. Pulse until mixture comes together, then pour into caste iron pan with sautéed peaches.
- Bake for 15 minutes, until the dutch baby puffs up in the middle and is a light golden brown. Remove from oven and allow to cool for 5 minutes, then sprinkle with granola, remaining slices of peach, ice cream, and dust with powdered sugar. Serve warm!