French Toast Peach Cobbler


12 large ripe peaches1 cup granulated sugar, divided1/2 cup all-purpose flour cooking spray 1 tsp grated orange rind 1/3 cup fresh orange juice1/4 cup butter or margarine, melted 1/4 tsp ground cinnamon 3 large egg whites 8 (1.5-ounce) slices hearty white bread (such as Pepperidge Farm) 2 TB turbinado sugar or granulated sugar 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 crust 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. Yield 10 servings

From: Jeanette