8-10 apricots, pitted and cut into slices
1/6 cup sugar
3 Tbsp oranje juice
Combine all ingredients in a saucepan and simmer 10 minutes.
6 slices stale bread
1/4 cup milk
1/2 tsp vanilla
1 pat butter
Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in milk and vanilla.
Over medium-low heat, heat a little of the butter in a skillet.
Place a slice of bread in the egg mixture for a few seconds, then carefully turn to coat the other side. Transfer the egg-soaked bread to the skillet., cooking it slowly until bottom is golden brown. Turn and brown the other side. Repeat with remaining slices.
Serve French toast hot with apricot compote poured over it.