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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 17%
  • Fat: 5.6g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.5g
  • Carbohydrate: 58.5g
  • Fiber: 4.6g
  • Cholesterol: 13mg
  • Iron: 1mg
  • Sodium: 162mg
  • Calcium: 35mg

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

  1. 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.
  2. Preheat oven to 350°.
  3. 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.
  4. 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.
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