Directions 8 steps | 35 Minutes
Measure and prep all ingredients.
Slice the loaf of bread into thick 1½-inch slices. In a large baking dish, lay out the bread slices in a single layer.
Make the custard. In a medium mixing bowl, whisk together the eggs, eggnog, vanilla, nutmeg, cinnamon and salt.
Pour the custard over the bread slices. Let stand for 10 minutes for the bread to soak up the custard.
In a large shallow bowl, add the cornflakes and crush them with your hands until large crumbs form. Add the chopped pecans to the cornflakes and stir to combine.
Heat a griddle or a large nonstick skillet over medium heat, and melt two tablespoons of butter. Gently lift a slice of bread and let any excess custard drip off of the bread and add to the cornflake mixture. Lightly press the cornflakes into the bread to coat on both sides.
Transfer the coated toast into the griddle or skillet and cook 4-5 minutes on each side until lightly browned and the toast is cooked through. Repeat steps with the remaining pieces of toast.
Top the eggnog French toast with powdered sugar and maple syrup. Enjoy!