Before going to bed on Christmas Eve, I put together French toast to soak overnight in an egg and eggnog bath. Shannon Kuleto—wife of San Francisco restaurateur Pat Kuleto—shared this simple recipe with my mom. Simply whisk together 9 eggs, a pinch of salt and about 2 1/2 cups of egg nog, preferably Bud’s of San Francisco Famous Eggnog. Divide custard between two 13x9x2-inch glass baking dishes. Arrange 12 pieces of French bread (sliced about 3/4-inches thick) in single layer in dishes. Let soak 10 minutes. Turn over, cover, and refrigerate overnight. We then cook on a George Foreman Grill at 400 degrees, about 4 minutes a side. Serve with melted butter and hot maple syrup.
