Ingredients

The following ingredients have 8 Servings
  • 18 ounces French bread (510 grams, thickly sliced (1 loaf))
  • 1½ cups egg whites (280 grams, All Whites Brand recommended (or 8 separated large eggs))
  • 2 cups skim or almond milk (454 grams)
  • ¼ cup granulated sugar (50 grams)
  • 1 teaspoon pure vanilla extract (4 grams)
  • 38 ounces no sugar added sliced peaches (1,077 grams, drained (2 19-ounce jars))
  • ½ cup dark brown sugar (107 grams)
  • ½ teaspoon ground cinnamon
  • 1 cup heavy cream (227 grams)
  • 1 cup whipped topping (60 grams, thawed, such as Cool Whip)

Instruction

  • Spray a 9x13-inch baking pan with nonstick spray.
  • Arrange the bread in a tight, flat layer in the prepared baking pan. The bread should be as close together as possible.
  • In a small bowl, mix the brown sugar and cinnamon together. Set aside.
  • In a large bowl, whisk the egg whites with milk, sugar, and vanilla until blended; pour over the bread.
  • Arrange the peaches on top of the bread and sprinkle with the brown sugar and cinnamon.
  • Cover tightly and refrigerate for at least 8 hours.
  • Remove baking dish from refrigerator 30 minutes before baking. Preheat the oven to 350°F.
  • Pour the cream into a small pan set over high heat and bring to a boil. Reduce to low heat and simmer until reduced by half, about 10-12 minutes.
  • Drizzle sauce over peaches, place the pan in the oven, and bake, uncovered, until casserole is lightly browned on top and just cooked through, 50-55 minutes.
  • Let stand for 10 minutes before serving.
  • Serve with whipped topping if you're feeling sassy!