Dutch Babies

Laurie Bell


My mother used to make this rich filling bread for my brother and I as an after school snack. Today, this is my favorite breakfast food. I make this almost every Sunday morning and if there is any leftover (rare!) it makes a nice afternoon or evening snack.


★★★★★ 1 vote

5 Min
45 Min


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  • 8 large
    eggs (room temp)
  • 1 c
    milk (room temp)
  • 1 c
  • 1 1/2 stick
    butter cubed (half melted, half cold)
  • 1 Tbsp
  • 1/2 tsp

  • 1 1/2 c
    apple (diced)
  • 2 tsp

How to Make Dutch Babies


  1. In a large glass souffle or casserole dish, cut up 6 Tbsp cold butter into dish. Place dish into oven and turn on the oven to 400 degrees. In the time it takes you to assemble the other ingredients, the butter should just be beginning to bubble.
  2. In large bowl, combine remaining butter (melted) and the rest of the ingredients and blend well until smooth. If adding optional ingredients, mix in apples and cinnamon. When butter in casserole dish is bubbling, working very carefully, set the dish on the stove top and pour the batter in slowly. Then return to the oven.
  3. Bake 30-45 min. depending on heat of the oven. Dutch Babies are done when the edges are a dark golden brown and center is firm. I test it with a butter knife, inserted and removed, it should be clean. Serve hot. Dust with powdered sugar (my favorite), drizzle with golden syrup or maple syrup. Left overs can be reheated in microwave.

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About Dutch Babies

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