Instructions: Drain apricots, reserving syrup.

In small saucepan, combine reserved syrup, sugar (if desired), cinnamon and nutmeg; stir in cornstarch mixture, mixing until blended. Bring to a boil over medium-high heat; reduce heat and simmer 4 to 6 minutes or until thickened and bubbly. Slice apricots; add to sauce. Heat through; cover and set aside.

In shallow dish, whisk together eggs, milk, sugar and vanilla until blended.

Lightly coat large skillet with vegetable cooking spray; heat over medium heat until hot.

Dip bread into egg mixture, turning to soak both sides; place in skillet. Cook 4 to 5 minutes or until browned, turning once.

Cut each into 4 triangles; arrange on serving plates. Spoon apricot topping over toast; sprinkle with almonds, if desired.

This recipe yields 4 servings.

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