Apricot-Coconut French Toast Recipe

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. Pour butter into a 15-in. x 10-in. x 1-in. baking pan and tilt to coat bottom. Sprinkle with coconut and apricots. Combine sugar and cinnamon; sprinkle over fruit. 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. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375 ° for 20-25 minutes or until golden brown. Serve with syrup.