French Toast-Peach Cobbler |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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. 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:
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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