Add the eggs, eggnog, and milk to a large bowl.
Then add ⅓ cup of sugar, salt, vanilla paste, and ground nutmeg to the bowl.
Using a wire whisk combine the ingredients.
With a paper towel coat the bottom and the sides of a 9x13 inch casserole pan with softened unsalted butter.
Dip the slices of bread one at a time in the eggnog mixture and carefully arrange then in the prepared casserole pan.
Sprinkle the top of the arranged bread slices with sliced almonds and evenly distribute the remaining 3 Tbsps. of sugar over the almonds. Tightly wrap the pan with plastic wrap and place in the refrigerator for at least 2 hours preferably overnight.
Preheat the oven to 375℉.
Remove the plastic wrap when you are ready to bake the French toast and replace it with aluminum foil. Place it in a preheated 375℉ oven for 25 minutes, then remove the aluminum foil and finish baking for an additional 20 minutes.
Serve with maple syrup and fresh fruit and enjoy!
