Eggnog French Toast

We love making this in the winter. Next year we'll need to make homemade eggnog to create this with! We first heard of this years ago from my husband's uncle. We took the idea and made it our own, so this isn't necessarily his uncle's exact recipe. It pairs great with maple syrup.

Mix together:
2 eggs
eggnog
pumpkin spice
cinnamon
nutmeg
vanilla

I eyeball everything, and adjust the amounts based on how many people I'm feeding. 2 eggs with this mixture is enough for 2 people. Dip your bread in the mixture and fry in a buttered skillet. Once golden, plate and serve with fruit and syrup. You can also make this as a casserole, which we took to a Christmas brunch once. In order to do that, butter a casserole dish or cake pan. Cut each piece of bread into 3 strips and dip each strip into the mixture. Line the dish with the battered strips until they are near the top. Pour any left over mixture over the strips, then mix up about half a batch more and pour over them again. The liquid mixture should fill the dish about 2/3 full. Bake at 450F degrees for 20 minutes or until golden on top. It will taste like a delicious eggnog bread pudding.