This almond-encrusted, eggnog-flavored French toast is perfect for a holiday breakfast or brunch.

Almond Eggnog French Toast

6 large eggs
1 cup half-and-half

2 tablespoons brandy

1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup slivered almonds

Butter for cooking
Powdered sugar
8 to 10 slices French bread

1. Whisk eggs together in a large shallow dish. Add the half-and-half, brandy, vanilla, nutmeg and salt; mix well.
2. Melt a generous amount of butter in a griddle or skillet over medium-low heat or to 325°F (160°C).
3. Dip bread into egg mixture, coating both sides. Cook, covered for about 4 minutes on first side. Turn and sprinkle each slice with a few almonds and cook for another 4 minutes. Dust with powdered sugar and serve.

Makes 8 to 10 servings.