Lightly grease a 9x13" baking dish with avocado or coconut oil spray. Remove the two end pieces from the loaf of bread. Slice the rest into bite sized cubes about 1 to 1 1/2". Arrange in the baking dish, and top with sliced almonds.

In a mixing bowl, whisk the eggs then stir in the almond milk, maple syrup, vanilla, cinnamon, nutmeg, and melted butter or coconut oil until smooth. Pour the mixture over top of the cubed bread and use a spatula to press down so all of the bread is absorbing the liquid.

Cover the baking dish with a lid, plastic wrap, or foil, and transfer to the refrigerator for 90 minutes or up to 15 hours.

When ready to bake, preheat the oven to 350oF. Remove the baking dish from the fridge while the oven preheats and let it warm up a bit. Use a spatula to again press down on the bread to make sure it's absorbing liquid and the top isn't too dry.

Transfer the baking dish to the oven and bake for 45 minutes. Check at the 35 minute mark and cover with foil for the last 10 minutes of bake time if it's already looking golden brown.

Sprinkle with powdered sugar, if using, and serve warm with fresh berries and pure maple syrup. Store leftovers in the fridge for up to 4 days.