Eggnog French Toast

Heat griddle or large frying pan on low.
Pour eggnog into 4-cup measuring cup.
Add eggs, extract, and nutmeg.
Whisk well to combine.
Pour into a rectangular baking dish (7" x 11") or a large pie plate.
Submerge two slices of bread side by side in eggnoggy liquid, moving them around with your fingers to make sure they are covered.
After a minute or so, turn bred over by hand and submerge again.
Aftr about two or so minutes total in the egg bath, bread should be pretty soggy.
If it isn't (perhaps because it was very dry to start with), let it soak a bit longer.
Melt a little butter on the hot griddle.
Place egg-soaked bread on hot griddle (and immediately put two more pieces of bead into the egg mixture to keep your momentum going).
Cook French Toast 1-2 minutes and the, using a spatula, flip each piece over and cook another 1-2 minutes on the second side.
Poke the bread with your finger and if it is squishy in the center, let it cook longer.
If it is slightly firm, it is done.
Remove cooked toast to plate, and serve with real maple syrup or butter and powdered sugar.
NOTE: You can make a double batch of French toast and freeze half for another occasion.
Just prepare as above, but place slices on a rack to cool.
Stack the toast with waxed paper inbetween (so they won't freeze together) and place the stack in a zipper top plastic bag.
Remove air from the bag, seal and freeze.
Toast may be reheated in the toaster or even the microwave.