7 oz. loaf (12 inches long) day old Italian bread in twelve 3/4 inch thick
slices
1 1/2 c. dairy eggnog
1/4 c. butter
Cherry pie filling or favorite preserve

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.