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1/2 cup dairy eggnog
4 thick slices French or Italian bread
2 tablespoons cooking oil
Powdered sugar
Pour eggnog into a shallow bowl. Heat oil in a large skillet at medium heat.
Dip both sides of bread into eggnog then cook for about 2 1/2 minutes or until golden. Turn bread. Cook about 1 1/2 minutes more or until golden. Transfer to a serving plate. Sift the powdered sugar over toast.
Makes 2 sevings.
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