Ingredients:
¼ cup apricot tidbits, cut into small bits
½ cup coconut
¼ cup butter
¼ cup sugar
1 teaspoon cinnamon
7 large eggs
1 ¾ cup milk
½ teaspoon salt
1 teaspoon vanilla
1 lb. French bread, pre-cut or sliced into 1" slices
Apricot or maple syrup
Directions:
Cover apricot tidbits with water. Microwave until water boils.
Drain. Sprinkle coconut evenly over bottom of 15 ½ x 10 ½
x 1" or similar size baking pan. Turn oven on to 375°F.
Place pan in oven and bake until coconut is toasted a light brown,
approximately 6-8 minutes. Transfer coconut to a dish or piece of
waxed paper.
Place butter in pan. Return to oven until butter is melted. Sprinkle
toasted coconut and apricot bits evenly over butter. Mix together
sugar and cinnamon. Sprinkle evenly all over pan. In a large mixing
bowl, beat eggs with a whisk. Add milk, salt and vanilla. Beat until
well mixed. Place bread pieces, 3-4 at a time, in egg mixture for
about 1 minute, turning several times to ensure coating. Place bread
pieces close together in baking pan. Repeat until bottom of pan
is completely covered. Bake at 375°F for 20-25 minutes. Pour
thin coat of syrup on serving plate. Place toast, coconut side up
on syrup. Serve immediately. Pieces of any fresh fruit may be place
along side toast if desired.
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