Preheat the oven to 325°F. Use the bottom of a 10-inch springform pan to trace a circle on parchment paper and cut out the circle. Return the bottom to the pan and tighten the latch. Lightly spray the bottom with baking spray. Top with the parchment circle.

Make the crust: Pulse the crumbled cookies, sugar, and butter in a food processor to create coarse crumbs that hold together. Press the mixture into the bottom of the prepared springform pan.

Make the filling: Beat cream cheese with an electric mixer on medium speed until smooth. Add eggs 1 at a time, beating well after each addition. Slowly add the eggnog and beat until blended. Mix in powdered sugar and flour, then carefully pour the filling into the prepared crust.

Bake the cheesecake in preheated oven for 1 hour. Turn the oven off and leave the cheesecake inside with the door closed for 1 hour more. Transfer the pan to a wire rack to cool completely. Cover and chill at least 8 hours.  Serve with a sprinkling of freshly grated nutmeg and the spiked eggnog caramel sauce, if desired.

For the spiked eggnog sauce: Make sure all your ingredients are at room temperature before you begin.

In a small saucepan over medium heat, add sugar and cook until honey in color. Add butter and stir. When the butter and sugar are incorporated, slowly whisk in eggnog (or heavy cream) and salt. Whisk in bourbon. Serve warm drizzled over the cheesecake.

Whisk together first 3 ingredients in a large shallow dish. Dip bread slices, 1 at a time, into the egg mixture to coat both sides, draining off excess.

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches, cook bread slices 2 to 3 minutes on each side or until golden brown. Repeat with the remaining butter and bread slices.

Serve immediately sprinkled with powdered sugar and topped with whipped cream and chopped pecans. 

For bourbon whipped cream: Combine 1 cup cold heavy cream, 1 tbsp. bourbon, and 1 tsp. powdered sugar in a chilled mixing bowl. Whisk by hand or with an electric mixer fitted on medium speed until soft peaks form. Makes 2 cups.

Note: Keep cooked French toast slices warm in a 200°F oven. 

Bread pudding is a great way to use up day-old or stale bread or even last night’s dinner rolls. If you’d like to repurpose plain bread here, sprinkle the torn bread with a handful of raisins and a few teaspoons cinnamon. 

Preheat the oven to 375°F. Butter the bottom and sides of a 9×13-inch baking dish. Sprinkle the bottom of the dish with 1 tablespoon of the light brown sugar; set aside. Tear the bread slices into bite-size pieces and place in the prepared dish. Drizzle with the melted butter.

Whisk together eggnog, eggs, egg yolk, and sugar in a large bowl to combine. Pour evenly over bread slices. Gently press down with a spatula so bread soaks up liquid; let stand 5 minutes. 

Sprinkle the top with the raisins, if desired, and remaining 1 tablespoon light brown sugar. Bake in preheated oven for 45 minutes or until golden brown and set. Cool 5 to 10 minutes. Serve warm with rum sauce, if desired.

Make the rum sauce: Whisk the cream, egg yolks, and sugar in a small saucepan. Set the pan over medium heat and cook, whisking constantly, 8 to 10 minutes or until sauce just coats the back of a spoon. Strain the sauce through a fine wire-mesh strainer into a bowl. Stir in spiced rum, nutmeg, and salt. Serve immediately drizzled over warm bread pudding. 

Note: To make sauce ahead, fill a large bowl with ice, and nestle the bowl containing the sauce in the bowl of ice. Stir often to cool mixture completely, about 15 minutes. Remove from ice bowl and cover and chill up to 3 days. Reheat gently on low heat to serve.