1 qt. canned egg nog (Broden's)
2 slices bread per person (preferably several days old - dry bread works better than fresh)

Spray griddle with Pam (may use butter). Dip each slice into egg nog. Cover both sides of the bread. Brown both sides on griddle. Serve with pancake syrup.

Since canned egg nog needs no refrigeration, even though it is heavier to pack, this works well toward the end of your trip when you probably have some dried out bread. The first girls to eat can start the clean-up or packing!