FOR FRENCH TOAST: Butter 13x10-inch baking dish. Spread preserves evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, preserves side up and overlapping slightly. Whisk milk and next 4 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.
FOR ALMOND SYRUP: Mix first 3 ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour.
DO-AHEAD TIP: Can be made 1 day ahead. Cover and refrigerate.
Preheat oven to 350 degrees F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with almonds and confectioners' sugar; serve with almond syrup.
Recipe created exclusively for Cooking.com by Rochelle Palermo.