French Toast Peach Cobbler
|Sliced peeled peaches||7 1⁄2 Pound (12 Cups)|
|Granulated sugar||1 Cup (16 tbs), divided|
|All purpose flour||1 1⁄2 Ounce (1/3 Cup)|
|Grated orange rind||1 Teaspoon|
|Fresh orange juice||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄3 Cup (5.33 tbs), melted|
|Ground cinnamon||1⁄4 Teaspoon|
|Egg whites||3 Large|
|Hearty white bread slice||12 Ounce (Such As Pepperidge Farm, 8 Slices, 1.5 Ounce Each)|
|Turbinado sugar/Granulated sugar||2 Tablespoon|
1. Preheat oven to 350°.
2. Combine peaches, 3/4 cup granulated sugar, and flour in a 13 x 9-inch baking dish coated with cooking spray, let stand 30 minutes, stirring occasionally.
3. Combine remaining 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 orange juice mixture, and arrange on top of peach mixture. Sprinkle turbinado sugar over bread. Bake at 350° for 45 minutes or until golden.