12 slices raisin bread, dry and firm
2 c. prepared eggnog
1/2 c. butter

Cut bread into 1 inch wide slices, strips trimming crusts from any long edges of strips. Pour egg nog into a shallow bowl and dip each piece of bread into eggnog. Turn each strip over to coat well. Melt butter in a skillet over medium heat. Cook strips of bread on both sides until golden brown. Sprinkle with confectioner's sugar before serving. (12 servings.)