In a shallow dish, add the 1 ½ cup of eggnog and spread it to all sides to make sure it is at the same level. Now add two eggs to the dish and whisk the mixture until it is dissolved. After that, the cinnamon and pumpkin pie sauce to the mixture and whisk further until everything is completely combined.
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Soak break in the shallow dish for at least one minute. It has to be noted that soaking all the 12 breads at one time would not give the best results. It can be six at a time so that all sides of the bread is thoroughly dipped in the mixture. Turn the sides of the bread after one minute so that the other side is also dipped in the eggnog filling.
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Cook the bread on the pre-heated griddle after applying some butter on it so that the toasts do not stick at the bottom. Flip the bread once the colour turns golden brown. The toasts should be cooked at medium heat so that the sides do not burn. When cooked, serve immediately as the taste is best when warm. To enhance the sweet taste of the French toasts, they can also be served with powdered sugar or syrup.
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