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 9 x 13-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 extract, cinnamon, nutmeg and salt. Pour
over bread and sprinkle with almonds.
Bake at 350 degrees F for 35-40 minutes or until golden brown.
Cool for 5 minutes and sprinkle with powdered sugar.
Recipe and photo credit: Rhodes International - rhodesbread.com