Preheat oven to 400 degrees.

Slice bread loaf into ½-inch thick slices.

In a medium-bowl or stand mixer, whisk cream until stiff peaks form.

In a separate bowl, whisk together the egg yolks and sugar for about 2 minutes.

Using a rubber spatula, gently fold the egg yolks into cream. Add bourbon and 1/8 tsp. nutmeg.

Place the butter in a 13 x 9 pan, and place the pan in the oven until the butter is melted.

Dip the bread slices into the eggnog and coat on all sides. Arrange the bread slices in the warm 13 x 9 pan. Pour the remaining batter over the slices in the pan. Sprinkle on a small amount of nutmeg and salt.

Bake in a 400-degree oven for 12-15 minutes, until golden brown. Serve warm.