4 eggs, beaten
1-cup eggnog (un-spiked)
2 tablespoons rum or 1 teaspoon rum flavoring*
8 - 10 slices bread (sliced sandwich-thick)
1 tablespoon butter or margarine
Chocolate syrup or Frozen strawberries and juice, thawed
Toasted, sliced almonds
Heat oven to 375°. Melt margarine or butter in a large jelly-roll pan (cookie sheet with sides) in the warming oven. Meanwhile, in a pie-plate combine beaten eggs, eggnog and rum (or rum flavoring). *Eliminate the rum flavoring or rum if using already ‘spiked’ eggnog. Dip each slice of bread in the egg mixture and using a fork or tongs, turn and soak in egg mixture on second side. Place in hot jelly-roll pan.
Continue with remaining bread slices. (OR you can simply cook in a little butter in a skillet on the stove top.)
Bake in oven for about 10 minutes. Turn the egg-nog soaked bread and cook another 5 - 10 minutes until golden brown on both sides.
Place 2-3 slices on each plate, overlapping. Place a large dollop of whipped cream in the center, drizzle with chocolate sauce or strawberries and top with sliced almonds. Serve immediately.