1 1/2 cups eggnog
5 large eggs
1/2 tsp ground nutmeg
1/2 tsp rum extract
12 slices Texas toast (or other white bread like challah or french bread)
Preheat an electric griddle to 350 degrees.
In a mixing bowl whisk together eggnog, eggs, nutmeg and rum extract until very well blended.
Pour mixture into a 11 by 7-inch baking dish (or other similar sized shallow baking dish) and dip bread 2 slices as a time into mixture, then rotate and coat opposite side (I also like to gently squeeze to soak to the center, then lift and gently squeeze again to remove excess).
Transfer to buttered griddle and cook until bottom is golden brown then flip and cook opposite side until golden.
Serve warm with maple syrup and sweetened whipped cream if desired.