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Golden Toast with Apricots

Open a pint can apricots, strain liquor into a saucepan, cut apricots in thin slices, add an ounce sugar to liquor and let reduce on fire to half the quantity. Pour in a tablespoon each maraschino and Swiss kirsch, add apricots, mix well and keep hot. Cut from a loaf stale French bread twelve slices one-third of an inch thick. Mix in a bowl one fresh egg, a tablespoon sugar, two gills milk and six drops vanilla essence. Thoroughly heat two tablespoons melted butter in a large frying pan, dip the slices of bread in the custard, then lay in pan one beside another and cook for three minutes on each side. Lift up, dress on a dish, pour apricots evenly over them and serve.