Baked French Toast with Raspberry Preserves and Toasted Almonds

Serves 10 INGREDIENTS For the French Toast: 1 1/4 cups raspberry preserves Ten 4-by-4-by-1-inch-thick slices egg bread 1 1/4 cups whole milk 3/4 cup whipping cream 1/2 cup sugar 3 large egg yolks 3 large eggs For the Almond Syrup: 1 1/4 cups light corn syrup 4 teaspoons sugar 3/4 teaspoon almond extract 1/2 cup sliced almonds, toasted Confectioners' sugar DIRECTIONS FOR THE FRENCH TOAST: Butter 13 by 10-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 THE 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.