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Peach Breakfast Gratin

Makes: 6 to 8 servings
Prep 15 mins Bake 425° 25 mins Stand 20 mins
Peach Breakfast Gratin
Ingredients
  • 1/2  cup  milk
  • 2  eggs
  • 1/2  cup  all-purpose flour
  • 2  tablespoons  sugar
  • 2  tablespoons  butter, melted
  • 1/2  teaspoon  vanilla
  • 1/4  teaspoon  salt
  • 4  medium  ripe, yet firm, peaches
  • 1/2  cup  granola with almonds or pecans
  • 1/2  cup  plain Greek yogurt
  •  Sugar
  •  Maple syrup
Directions

1. Preheat oven to 425 degrees F. In a medium bowl whisk together milk and eggs. Add flour, the 2 tablespoons sugar, the melted butter, vanilla, and salt, whisking until smooth. Set aside.

2. If desired, peel peaches. Pit and slice peaches.

3. Grease a 9- to 10-inch deep-dish pie plate. Pour batter into pie plate. Arrange peach slices on top of batter.

4. Bake for 20 minutes. Sprinkle with granola. Bake for 5 to 10 minutes more or until batter is light brown and set and peaches are tender. Let cool for 20 minutes before serving.

5. Meanwhile, in a small bowl stir together yogurt and enough additional sugar to reach desired sweetness. Serve yogurt mixture with peach gratin. Drizzle individual servings with maple syrup.

Nutrition Facts (Peach Breakfast Gratin)
  • Servings Per Recipe 6,
  • cal. (kcal) 240,
  • Fat, total (g) 8,
  • chol. (mg) 75,
  • sat. fat (g) 4,
  • carb. (g) 36,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 22,
  • pro. (g) 8,
  • vit. A (IU) 583,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 179,
  • Potassium (mg) 268,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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