4 eggs
1/2 cup eggnog
2 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 teaspoons vanilla extract (I do 1 vanilla and 1 almond)
pinch of salt
8 thick cut slices of bread (Italian, French, sourdough, challah, brioche, etc)
butter
cornstarch
Whisk eggs, eggnog, sugar, spices and extracts until well combined. Soak bread slices in mixture while heating up a couple pats of butter in a pan over medium heat. Cook bread for a couple minutes each side until crispy golden brown.
Transfer unused eggnog mixture to a small sauce pot. Depending on how much is left over you may need to add more eggnog and spices. Add 2 tablespoons of cornstarch for every 1 cup of liquid in your sauce pot. Whisk constantly over medium low heat until it has thickened (this will take a while 5-10 min - take care not to heat too hot or it'll cook your eggs). Pour over French toast or use for dipping.
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