Eggnog French Toast

Ingredients

• 1 loaf crusty country-style bread, sliced 1-inch thick
• 1 1/2 cups eggnog, store-bought or homemade
• 2 tablespoons dark rum
• 4 large eggs
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 3 to 4 tablespoons unsalted butter
• Whipped cream and maple syrup for serving

Directions

1. Cut the bread into slices if it is not already sliced, then leave it out so it can lose a little moisture. You can do this for 15 minutes while you mix the batter, or leave it on the counter for up to 48 hours.
2. When you are ready to cook, set a metal wire rack inside a rimmed baking sheet. Put the pan in the oven, then heat the oven to 250 degrees F.
3. In a large bowl, whisk together the eggnog, rum if you are using it, eggs, cinnamon, nutmeg, and vanilla until the mixture looks evenly blended. Add 2 or 3 pieces of bread to the bowl and turn them so the custard coats each side.
4. Melt 1 tablespoon of butter in a large skillet or on a griddle set over medium heat. When the butter is liquid, lift the soaked bread out with tongs or your fingers, allowing the extra batter to fall back into the bowl before it hits the pan. If the bread has been soaking overnight, handle it gently because it will be easier to tear.
5. Cook the toast for 2 to 3 minutes, until the underside is golden brown. Turn it with a spatula and cook the second side for another 2 or 3 minutes, until the color matches on both sides. As those slices cook, add more bread to the bowl so it can soak.
6. Transfer the cooked toast to the rack in the warm oven. Continue with the rest of the bread, soaking each batch before frying it. Serve right away with maple syrup or whipped cream.