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12 (3/4-inch) thick slices day-old Italian bread

1 1/2 cups purchased eggnog

Butter for frying

1 (21-ounce) can cherry pie filling or favorite preserve

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

Makes 4 to 6 servings.