Baked Strawberry Almond French Toast

• 1 loaf Rhodes Bread Dough, baked and cooled
• 1 cup strawberry preserves
• 2 cups milk
• 5 eggs, lightly beaten
• 1 tablespoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon salt
• 1/4 cup sliced almonds
• 2 tablespoons powdered sugar
• Sauce:
• 1/2 cup sugar
• 3 tablespoons water
• 1 tablespoon butter
• 1/2 cup evaporated milk
• 1/2 teaspoon almond extract
• 1/8 teaspoon salt

1. Cut loaf into 14 equal slices and set aside. Prepare sauce by combining sugar and water in a heavy pan. Cook over medium-low heat until sugar dissolves, about 3 minutes. Cover and cook over medium heat 1 minute. Uncover and continue to cook 5 more minutes (do not stir). Remove from heat and let stand 1 minute. Add butter and stir until melted. Add evaporated milk, stirring constantly. Return to medium heat and cook, stirring constantly, 3 minutes or until mixture melts and is smooth. Remove from heat, stir in almond extract and salt. Pour sauce into a sprayed 9x13-inch baking pan. Arrange 7 bread slices in pan. Spread preserves evenly over bread and top with remaining 7 slices. In a bowl, combine milk, eggs, vanilla, cinnamon, nutmeg, and salt. Pour over bread and sprinkle with almonds. Bake at 350 degrees F. 35-40 minutes or until golden brown. Cool 5 minutes and sprinkle with powdered sugar.

bread, strawberry preserves, milk, eggs, vanilla, cinnamon, nutmeg, salt, almonds, powdered sugar, sugar, water, butter, milk, almond, salt

Taken from www.epicurious.com/recipes/member/views/baked-strawberry-almond-french-toast-1268830 (may not work)