Name: Apricot-Coconut French Toast
Yield: 4 servings
Ingredients: 1/2 cup chopped dried apricots; 1/2 cup water; 1/4 cup butter, melted; 2/3 cup sweetened shredded coconut, toasted; 1/4 cup sugar; 1-1/4 teaspoons ground cinnamon; 7 large eggs; 1-3/4 cups milk; 1 teaspoon vanilla extract; Pinch salt; 16 slices French bread (1 inch thick); Maple syrup

Servings: 4 persons

1/2 cup chopped dried apricots
1/2 cup water
1/4 cup butter, melted
2/3 cup sweetened shredded coconut, toasted
1/4 cup sugar
1-1/4 teaspoons ground cinnamon
7 large eggs
1-3/4 cups milk
1 teaspoon vanilla extract
Pinch salt
16 slices French bread (1 inch thick)
Maple syrup

1
In a small microwave-safe bowl, heat apricots and water on high for 2 minutes or until mixture comes to a boil. Let stand for 5 minutes; drain.
2
Pour butter into a 15x10x1-in. baking pan and tilt to coat bottom. Sprinkle with coconut and apricots. Combine sugar and cinnamon; sprinkle over fruit.
3
In a large shallow bowl, whisk the eggs, milk, vanilla and salt. Dip bread into egg mixture; soak for 1 minute. Place slices close together over coconut mixture. Cover and refrigerate overnight.
4
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375u00b0 for 20-25 minutes or until golden brown. Serve with syrup.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Apricot-Coconut French Toast

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