Over medium heat, we place our deep frying pan and add ½ inch of oil. We heat to 360° F, checking with our frying thermometer.
When the oil is hot enough, we dip half of the bread, one at a time, into the eggnog, flipping to coat with the mixture. We do not want it to absorb too much of the mixture, which would cause it to fall apart. Carefully, we put each slice into the hot oil. We fry for a minute, check for the color, and flip. We fry for another minute or so, and when each side is nicely browned, we drain them on a paper-towel lined plate. The french toasts are sprinkled with a little sugar. We repeat with the rest of the bread and serve with syrup.