Butter a 2.5-quart baking dish.
Cut the bread into slices about 1/2-1 inch thick and arrange in the dish so they overlap.
In a large mixing bowl, whisk together the eggs, cinnamon and nutmeg. Then mix in the milk, eggnog, sugar, and salt.
Allow the bread to soak up the mixture for 15-30 minutes or allow it to sit overnight (this is best when done with stale or day-old bread). Preheat oven to 325°F.
When ready to bake, sprinkle cinnamon sugar over the top just enough to cover the ridges of the bread. Bake for 35-40 minutes or until the tops of the bread are crisp, and you can see no liquid in the bottom of the dish.
Allow to cool slightly before cutting and serving.
While the french toast bake cools, make the crème anglaise. In a medium saucepan, heat the eggnog and milk over low heat on the stove.
Meanwhile, vigorously whisk the egg yolks, sugar and vanilla until totally combined.
Once the milk and eggnog come to a very gentle simmer, remove from the heat. Slowly pour in a few tablespoons of the hot milk into the egg mixture, stirring the egg mixture constantly. Then, continuing to stir, gradually stream in more hot milk, a little at a time, until it’s gone. Return the sauce to the pan and cook over low heat, whisking constantly, until it thickens slightly. Immediately remove from the heat and transfer to a bowl or pouring vessel.
