Cover apricot tidbits with water. Microwave until water boils. Drain. Sprinkle coconut evenly over bottom of 15 ½ x 10 ½ x 1" or similar size baking pan. Turn oven on to 375°F. Place pan in oven and bake until coconut is toasted a light brown, approximately 6-8 minutes. Transfer coconut to a dish or piece of waxed paper.
Place butter in pan. Return to oven until butter is melted. Sprinkle toasted coconut and apricot bits evenly over butter. Mix together sugar and cinnamon. Sprinkle evenly all over pan. In a large mixing bowl, beat eggs with a whisk. Add milk, salt and vanilla. Beat until well mixed. Place bread pieces, 3-4 at a time, in egg mixture for about 1 minute, turning several times to ensure coating. Place bread pieces close together in baking pan. Repeat until bottom of pan is completely covered. Bake at 375°F for 20-25 minutes. Pour thin coat of syrup on serving plate. Place toast, coconut side up on syrup. Serve immediately. Pieces of any fresh fruit may be place along side toast if desired.