Holi-Day-After Eggnog French Toast
Slice crusty bread into 1” or thicker slices. Day-old bread is better because it’s drier, which means it will soak up more eggnog mixture, just like the dried out bread for bread pudding. Don’t go to any trouble to find day-old bread, though; fresh is fine. It’s just French toast. On the other hand, I wouldn't use stale bread. That’s just nasty.
For every cup of leftover eggnog, whisk in an additional whole egg. If there is not already, add a few pinches of cinnamon and/or nutmeg.
Cover the bread slices with the eggnog/egg mixture and let soak for 15 minutes. If the slices aren’t completely submerged, turn them over every once in a while. They don’t have to soak that long, but the longer the bread soaks, the deliciously squishier it will be.
Fry the soaked bread on both sides in melted butter over medium heat until the egg is cooked. Serve with whatever is your pleasure: warmed maple syrup, cranberry syrup (cranberry sauce thinned with water or juice), dusted with confectioner's sugar...