Puff babies are my family’s breakfast tradition. If there are puff babies in the oven, you know the family is together. Each of my siblings knows the recipe by heart and it’s definitely our signature dish (along with Texas Chocolate Sheet Cake and Wacky Cake).
It wasn’t until very recently that I even considered stepping out of the classic recipe and adding variety. I started with a savory version: Herb & Cheese Puff Baby (Dutch Baby) and when I texted my brother’s I believe the word choice was “blasphemy.” I told them to just wait until they take a taste. And then I made the Apple Cinnamon Puff Baby (Dutch Baby) which seriously was eaten before it had a chance to come to room temperature. And so it was after the apple version that I realized I wanted to do a peach version before the summer is up!
And so, I introduce the Peach Brandy Puff Baby! It’s delicious. It has a touch of cinnamon, butter that’s on the verge of browned, a splash of brandy, and of course, the sweet summer peach. The brandy can be replaced with any other alcohol or swapped for vanilla for an alcohol-free version. If you love peaches and you want to hang on to summer for just a bit longer, look no further. 🙂