Heat a non-stick or cast iron skillet over medium low heat. Just before adding in the french toast, melt a little butter in it.
Beat together the eggs and egg nog in a shallow bowl. Dip slices of bread in the batter, letting them soak a bit so they absorb the batter.
Cook the bread slices a few minutes on each side in the buttered skillet, adding more butter as necessary to prevent sticking. Serve with powdered sugar or syrup, honey, or jam.
I bake all our bread using sourdough starter, so I have to bake regularly to keep the starter fed. Sometimes this leads to an over-abundance of bread, which I store in the refrigerator. Refrigerating bread makes it get hard rather quickly, so we use it up for French toast fairly often. This time I spied some leftover egg nog from Thanksgiving, and substituted it for the milk or cream in my normal recipe. The flavor was absolutely wonderful!