1Heat a non-stick or cast iron skillet over medium low heat. Just before adding in the french toast, melt a little butter in it.
2Beat 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.
3Cook 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.
4I 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!