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 theorange 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
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