Preparation

• Grease a 9X13 baking pan.
• n a bowl combine the eggnog, eggs, nutmeg and cinnamon.
• n a bowl combine the eggnog, eggs, nutmeg and cinnamon.
• Place bread slices in single layer in two 13x9x2-inch glass baking dishes.
• Pour custard over bread, dividing equally.
• Cover dishes and refrigerate at least 6 hours or overnight. Preheat oven to 450.
• Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets.
• Brush bread with remaining melted butter. Bake 10 minutes.
• Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer.
• Place 2 French toast slices on each of 8 plates .
• Dust generously with powdered sugar and then top with sliced strawberries.
• This recipe can be completely assembled the night before and then baked in one batch in the oven.