Add the separated egg yolks and egg whites to a blender and blend until a light creamy colour, about 15 seconds.
In a small saucepan, heat the sugar with the milk over medium heat for about 3 minutes until steam begins to rise and the surface begins to bubble slightly, and the sugar has dissolved, constantly stirring.
Add the sugar and milk mixture into the blender and blend. Ensure the mixture isn't too hot else the eggs may set.
Add the vanilla and the spices and continue blending the eggnog for about 15 seconds.
Return this mixture to the pan and heat for about 1 minute on medium heat, heating through the eggs. Return the mixture to the blender and add the alcohol. Blend one last time for 30 seconds, the eggnog will get frothy.
Eggnog French Toast
Mix the eggnog and the eggs together with the cinnamon extract and the vanilla extract with a whisk and set aside.
Preheat your griddle to 400 degrees F (if you don't have a griddle, you can use an indoor grill or a pot). Spray with cooking spray.
When the griddle is ready (a spray should sizzle) dip your slices of bread into the batter, ensuring that the bread is dipped all the way and has soaked up a good amount of the batter (approximately 3-5 seconds on each side). Place the bread on the griddle. Repeat for all your slices if you have the space.
Cook for 6 minutes on the first side (check to ensure it doesn't burn) then flip and cook for about 4-5 minutes on the other side. Both sides should be nice and golden and crispy.
Serve immediately with your favourite toppings and syrups!
This Eggnog French Toast is an incredibly simple and easy to make breakfast that is ready in 25 minutes!