Crunchy Apricot Toast

6 (1-inch) slices French bread, cut diagonally
1 cup apricot nectar
2 tablespoons apricot preserves
1 egg
1 cup corn flakes, crumbled
1 tablespoon butter

Mix nectar, preserves and egg together in a blender. Soak individual bread slices in a baking dish, being certain to totally saturate both sides. (This part can be prepared the night before.) Immediately prior to cooking, coast each slice of bread with corn flakes. Melt butter in skillet over medium heat. Fry the slices until the corn flakes begin to color, about 4 to five minutes for each side.

Serve with warm maple syrup.