French Toast-Peach Cobbler

The sturdier the bread, the better for this simple peach cobbler. Turbinado sugar crystals have a coarse texture and add a nice crunch to the topping, but granulated sugar can be used instead.

Yield:

10 servings.

Recipe from

Nutritional Information

Calories 289
Caloriesfromfat 17 %
Fat 5.6 g
Satfat 3 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 4.5 g
Carbohydrate 58.5 g
Fiber 4.6 g
Cholesterol 13 mg
Iron 1 mg
Sodium 162 mg
Calcium 35 mg

Ingredients

12 large ripe peaches
1 cup granulated sugar, divided
1/3 cup all-purpose flour
Cooking spray
1 teaspoon grated orange rind
1/3 cup fresh orange juice
1/4 cup butter or stick margarine, melted
1/4 teaspoon ground cinnamon
3 large egg whites
8 (1.5-ounce) slices hearty white bread (such as Pepperidge Farm)
2 tablespoons turbinado sugar or granulated sugar

Preparation

Cut an X on the bottoms of peaches, carefully cutting just through the skin. Fill a large Dutch oven with water, and bring to a boil. Immerse the peaches for 20 seconds, remove with a slotted spoon, and plunge into ice water. Slip skins off peaches using a paring knife (skin will be very loose). Cut peaches in half; remove pits. Slice peaches to yield 12 cups.

Preheat oven to 350°.

Combine peaches, 3/4 cup granulated sugar, and flour in a 13 x 9-inch baking dish coated with cooking spray, and let stand 30 minutes, stirring occasionally.

Combine 1/4 cup granulated sugar, orange rind, orange juice, butter, cinnamon, and egg whites in a shallow bowl, stirring with a whisk. Trim crusts from bread; cut each slice into 2 triangles. Dip bread triangles in the orange juice mixture; arrange on top of peach mixture. Sprinkle turbinado sugar over bread. Bake at 350° for 45 minutes or until golden.

Note:

July 1999