Coconut Apricot French Toast with Praline Rum Syrup

• 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
• 12 teaspoon nutmeg
• 2 cups coconut flakes
• vegetable oil
• 12 lb brown sugar
• 12 cup salted sweet creamy butter
• 1 ounce rum
• 1 ounce orange juice
• 8 ounces Cool Whip (or whipped cream)

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.

bread, apricot preserves, eggs, milk, cinnamon, nutmeg, coconut flakes, vegetable oil, brown sugar, butter, rum, orange juice

Taken from www.food.com/recipe/coconut-apricot-french-toast-with-praline-rum-syrup-46268 (may not work)