Tuesday, December 29, 2009

Eggnog French Toast

Eggnog French Toast

7 oz. loaf (12 inches long) day-old Italian bread in 12 (3/4-inch) thick
slices
1 1/2 cup eggnog
1/4 cup butter or margarine
favorite preserves

Place bread in single layer in shallow dish. Pour eggnog over bread. Let
stand, turning bread once, until eggnog is absorbed, about 5 minutes. In
large skillet cook slices in butter until golden on both sides. Serve
hot, topped with cherry pie filling.
Makes 4 servings

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