Leftover eggnog? Try this sweet and creamy holiday twist on traditional French toast. Top with fresh fruit, drizzle with syrup, or simply dust with powdered sugar. Recipe courtesy of the American Egg Board.
Preheat the oven to 350 degrees F. Grease two baking sheets with butter.
Beat the eggs and eggnog in a medium bowl until blended. Pour half of the egg mixture into a 13-by-9-by-2-inch baking pan. Place 6 bread slices in the pan; turn the slices over and let stand until the egg mixture is absorbed. Place the bread in a single layer on the prepared baking sheet.
Repeat the process for the remaining egg mixture and bread, using a second baking sheet.
Bake, turning once, until browned on both sides and no visible liquid egg remains, about 30 minutes.