Whisk the eggnog with the two eggs, vanilla, cinnamon, and a dash of nutmeg until thoroughly combined.
Heat a griddle (or a nonstick skillet) over medium heat. Coat the griddle with coconut oil cooking spray.
Dip each slice of cinnamon bread into the eggnog mixture then place on the hot griddle.
Cook for 2-3 minutes, or until golden brown, and carefully flip each piece of bread.
Continue to cook for another 1-2 minutes, or until golden.
Remove to a serving plate.
Serve with butter, powdered sugar, fresh raspberries, and maple syrup. Enjoy!