Instructions

1. In bowl whisk eggs, eggnog, cinnamon, nutmeg, salt and vanilla.
2. Dip challah slices in egg mixture, soaking for 10 seconds. Let excess drip off.
3. Melt 1 tbsp (15 mL) butter in non-stick skillet over medium heat.
4. Fry bread in skillet, turning once, for 2 to 3 minutes. Repeat with remaining slices, adding more butter as needed. Serve with maple syrup and fresh berries.