French Toast-Peach Cobbler

• 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

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 350u0b0.
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 350u0b0 for 45 minutes or until golden.

peaches, sugar, flour, cooking spray, orange rind, orange juice, butter, ground cinnamon, egg whites, white bread, turbinado sugar

Taken from www.myrecipes.com/recipe/french-toast-peach-cobbler (may not work)