Pour vegan eggnog into a shallow bowl, wide enough for each slice of bread.
Bring a non-stick skillet to a medium heat. Put in 2 teaspoons of non-dairy butter, and let it melt.
Dip a slice of bread into vegan eggnog. Let it soak on one side for about 4 seconds, flip, and soak for about 4 more seconds. Then move it to the buttered skillet, and top with a dash of cinnamon.
Continue soaking each bread slice in eggnog, adding it to the skillet, and sprinkling with cinnamon until the skillet is full.
Cook the bread for about 4 minutes on one side until nicely browned. Then flip, add a dash of cinnamon to the other side, and allow it to cook for about 3 minutes more until browned on both sides. Move the fully browned French toast to a separate plate.
Add another 2 teaspoons of non-dairy butter to the skillet. Continue dipping and browning all of the remaining bread slices until all of the French toast is done. Depending on the size of your skillet & bread slices, you may need to make several batches. Add two teaspoons of non-dairy butter (or more if needed) to the skillet every time you start a new batch. Once all of the French toast is done, put it on four plates with two slices per person. Finish with any or all of the optional toppings: a drizzle with maple syrup, a dusting of powdered sugar, and halved strawberries.French toast is best when eaten right away. Serve hot.