In a large, shallow dish, whisk together the eggnog, eggs, vanilla, cinnamon, nutmeg, and salt until the mixture is smooth and well-combined.

Slice your bread into thick, 1-inch slices if not already pre-sliced.

Place 2-3 slices of bread into the eggnog mixture.

Let the bread soak for about 30-45 seconds per side. You want it to be well-saturated but not so soggy that it falls apart.

Heat a large non-stick skillet or griddle over medium heat. Add 1 tbsp of butter and a splash of oil.

Once the butter is foaming, place the soaked bread slices onto the skillet.

Cook for 3-4 minutes per side, or until the French toast is golden brown and the center is cooked through.

Repeat with the remaining slices, adding more butter and oil as needed.

Serve the French toast warm, stacked high on a plate.

Top with a dollop of whipped cream, a drizzle of maple syrup, and a sprinkle of fresh berries.

Finish with a light dusting of powdered sugar for a festive look.