Overnight Eggnog French Toast

4 cups eggnog
4 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
16 slices sourdough bread, 1/2 inch thick
4 tablespoons unsalted butter, melted
Confectioners' sugar, for dusting
Fresh fruit or fruit compote (optional)

Whisk together eggnog, eggs, cinnamon, nutmeg and vanilla extract in a large bowl. Arrange the bread slices in a single layer in two 9 x 13-inch glass or ceramic baking pans. Pour the eggnog mixture over the bread to cover all slices equally. Cover with foil and refrigerate at least 6 hours or overnight.

Heat oven to 450 degrees F. Brush two large rimmed baking sheets with the butter.

Carefully transfer the bread slices to the baking sheets using a spatula. Brush the tops of the bread with the remaining melted butter. Bake the bread for 10 minutes, or until lightly golden on one side. Flip the slices and bake until golden brown and crisp on the outside, about 6 minutes more.

Serve with a dusting of confectioners' sugar and top with fresh fruit, fruit compote, or your favorite syrup or preserves.

Serves 6 to 8.