-RITA TAULE (BTVC62A)
12 sl Raisin bread; dry and firm
2 c Prepared eggnog
1/2 c Butter
-Confectioners' sugar
Cut bread into 1-inch wide strips; trimming crusts from any long edges of
strips. Pour eggnog into a shallow bowl and dip each strip of bread into
the 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 confectioners' sugar before serving.
Rita in Scottsdale 11/09 12:40 Formatted by Elaine Radis
