- 5 minutes
- 35 minutes
- Whisk eggs in a large bowl. Add eggnog, nutmeg, cinnamon, vanilla, and salt. Whisk to combine.
- Grease a 9x13 baking dish. Dip each side of the bread slices into the eggnog mixture, and place into the greased baking dish. Pour remaining eggnog mixture on top of the bread slices.
- Cover with aluminum foil, and place in the refrigerator for at least 8 hours (overnight is ideal).
- Remove the dish from the refrigerator. Preheat oven to 425 degrees F, and bake the covered dish for 25 minutes. Uncover and bake an additional 5-10 minutes, or until slightly browned. Sprinkle with pecans (optional), and pour maple syrup over the tops of the bread to serve.