Eggnog French Toast

1 . Stage

Preheat oven to 250º. On a large rimmed baking sheet, spread bread in a single layer. Bake bread until dried out, about 10 minutes. Let cool.

2 . Stage

In a large bowl, whisk eggs, egg yolks, eggnog, cinnamon, rum extract, vanilla extract, nutmeg, and a pinch of salt until well combined. Pour over bread, turning a few times to coat. Let soak 15 minutes, then flip and continue to soak until liquid is mostly absorbed, about 15 minutes more. Sprinkle tops of bread with 2 tablespoons granulated sugar. 

3 . Stage

In a large, preferably nonstick, skillet over medium heat, melt 1 tablespoon butter. Add as many slices of bread without crowding skillet sugar side down. Cook, gently pressing down with a spatula, until golden brown and crisp on the bottom, 4 to 5 minutes. Sprinkle uncooked tops with 1/2 teaspoon granulated sugar. Flip and continue to cook until browned and crisp, 3 to 5 minutes more. Transfer to a wire rack set in another baking sheet. Place in oven to keep warm. Repeat with remaining bread, adding more butter 1 tablespoon at a time to skillet and reducing heat to medium-low if needed as pan retains more heat. 

4 . Stage

Serve with a generous drizzle of maple syrup. Top with berries and whipped cream, if using.