French Toast-Peach Cobbler
(from dhana88’s recipe box)
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
Source: RecipeThing user staceydan
Serves 10 peopleCategories: Breakfast
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
Directions
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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.
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Preheat oven to 350°.
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Combine peaches, 3/4 cup granulated sugar, and flour in a 13 × 9-inch baking dish coated with cooking spray, and let stand 30 minutes, stirring occasionally.
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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.