Tell me how to make Eggnog French Toast Roll-Ups.
Here's a recipe for Eggnog French Toast Roll-Ups:

Ingredients:

• 8 pieces white bread
• 2 large eggs
• 1/2 cup eggnog
• 1 teaspoon light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon all purpose flour
• 2 tablespoons unsalted butter

Maple Sage Sausage Roll-Ups

• 1/4 cup cream cheese, softened
• 2 teaspoons maple syrup, plus more for garnish
• 1 teaspoon ground sage
• 4 breakfast sausages, cooked

Pomegranate Raspberry Roll-Ups

• 4 teaspoons salted butter, softened
• 4 teaspoons raspberry jam
• 4 teaspoons pomegranate seeds, plus more for garnish
• 8 raspberries
• 1/4 cup whipped cream

Instructions:

1. Using a rolling pin, roll out each piece of white bread to about 1/8 inch (3 mm) thick. Slice off the crusts so each slice of bread is a perfect square.
2. In a large bowl, whisk together the eggs, eggnog, brown sugar, cinnamon, nutmeg, and flour until well combined.
3. In a small bowl, mix together the cream cheese, maple syrup, and sage until smooth.
4. Make the maple sage sausage roll-ups: Spread 2 heaping teaspoons of the cream cheese mixture in a strip on the bottom half of a bread square. Place a breakfast sausage on top of the strip of cream cheese, then carefully roll into a tight log. Repeat to make 3 more sausage roll-ups.
5. Melt 1 tablespoon of butter in a medium nonstick pan over medium heat.
6. Gently dip each sausage roll in the eggnog mixture, being careful to keep the seam sealed.
7. Place the sausage rolls, seam-side down, in the pan and cook until browned all over, 3–4 minutes total.
8. Drizzle with maple syrup, then serve.
9. Make the pomegranate raspberry roll-ups: Spread 1 teaspoon of butter in a strip on one side of a bread square, then top with 1 teaspoon of raspberry jam. Place 2 raspberries on their sides on top of the jam, one at the top and one at the bottom of the strip. Sprinkle 1 teaspoon of pomegranate seeds between the raspberries Using your fingers to keep the pomegranate seeds tucked in, carefully roll into a tight log. Repeat to make 3 more pomegranate raspberry roll-ups.
10. Melt the remaining tablespoon of butter in the same pan over medium heat.
11. Gently dip each pomegranate raspberry roll in the eggnog mixture, being careful to keep the seams sealed .
12. Place the pomegranate raspberry roll-ups, seam-side down, in the pan and cook until browned all over, 3–4 minutes total.
13. Serve with a dollop of whipped cream and a few pomegranate seeds.

Enjoy your Eggnog French Toast Roll-Ups!