In a 13x9-inch baking pan, whisk together the eggnog, eggs, cinnamon, sugar and vanilla extract.
Add the slices of bread to the pan, turning to coat, then arrange them in a single layer.
Cover the pan securely with plastic wrap and refrigerate it overnight.
When ready to serve, heat a large sauté pan over medium-low heat. Add 2 tablespoons butter to the pan, and once it has melted, add two or three slices of the French toast. Allow them to cook until golden brown and slightly crisped, about 5 minutes, then flip them once and continue cooking until they are cooked through.
Transfer the French toast to serving plates then repeat the cooking process with the remaining slices of toast.
Top the French toast with maple syrup and serve.
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