2 eggs
1/2 - 3/4 cup prepared light (or regular) eggnog
4 slices thick-cut bread (approximately 1 1/2 inches each)
Cooking spray
Fresh fruit slices, preserves or syrup

With a fork in a shallow dish, beat together eggs and eggnog until well blended. Dip bread in egg mixture, one slice at a time, letting stand 30-45 seconds on each side. Spray a 10-inch omelet pan or electric griddle with cooking spray. Heat pan (380°F for electric griddle) until hot enough to sizzle a drop of water. Place bread in hot pan. Reduce heat to medium and cook on both sides until lightly browned, approximately three to four minutes. Serve immediately with choice of toppings.