In small saucepan, combine reserved syrup, sugar, cinnamon, and nutmeg. Stir in cornstarch mixture until blended. Bring to a boil over med-high heat. Reduce heat and simmer 4-6 minutes or until thickened and bubbley. Slice apricots and add to sauce. Heat through, cover and set aside.
In a shallow dish, whisk together eggs, milk, sugar and vanilla until blended. Dip bread into egg mixture, turning to soak both sides.
Place in preheated, nonstick skillet, cooking 4-5 minutes or until browned turning once. Spoon apricot topping over toast and serve
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