ORANGE BLOSSOM FRENCH TOAST

WITH APRICOT SYRUP

3 eggs

1 cup milk

1 tea. orange blossom water*

2 tab. sugar

6 slices day-old Italian bread, each 5/8” thick

vegetable oil

12 oz. apricot jam or preserves

¼ cup water

Beat eggs; add milk, orange blossom water and sugar. Dip each slice of bread into the egg mixture and let stand 20 min. Sauté soaked bread into small amount of vegetable oil over medium heat, turning once, until golden brown on both sides. In a small pan melt the apricot jam and stir in ¼ cup water; heat until well blended; serve over French toast.

*To find orange blossom water look in ethnic grocery stores, especially Mediterranean ones, or gourmet shops. It perfumes the whole kitchen when you cook with it.