French Toast-Peach Cobbler

The sturdier the bread, the better for this simple dessert. 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.

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.

Nutritional Information

Calories:

289 (17% from fat)

Fat:

5.6g (sat 3g,mono 1.7g,poly 0.4g)

Protein:

4.5g

Carbohydrate:

58.5g

Fiber:

4.6g

Cholesterol:

13mg

Iron:

1mg

Sodium:

162mg

Calcium:

35mg