Coconut Apricot French Toast with Praline Rum Syrup

• Ready In: 35 mins
• Serves: 8

Ingredients

• 8  slices  French bread (2-1/2 x 4-1/2 x 1 inch thick)
• 3  tablespoons  apricot preserves
• 6  eggs
• 1  cup milk
• 1  tablespoon cinnamon
• 1⁄2 teaspoon nutmeg
• 2  cups coconut flakes
•  vegetable oil
• 1⁄2 lb brown sugar
• 1⁄2 cup  salted sweet creamy butter
• 1  ounce rum
• 1  ounce  orange juice
• 8  ounces Cool Whip (or whipped cream)

Directions

1. Praline Rum Syrup.
2. Melt butter and add brown sugar, stirring until dissolved.
3. Add orange juice, rum and Simmer lightly.
4. Take off heat when consistency is a thick syrup.
5. French Toast.
6. Cutting through top crust of each bread slice, make a pocket.
7. Carefully spread in a teaspoon apricot jam into each pocket.
8. In a pie plate whisk the eggs, then add the milk, cinnamon and nutmeg.
9. Soak each slice on both sides without becoming heavy and soggy with batter.
10. Then dip into coconut flakes pressing lightly on both sides.
11. Fry in a lightly oiled preheated pan until golden brown on both sides.
12. Serve with a dollop of cool whip and drizzle syrup over.