Butter the bottom and sides of a 9x12 baking pan and set aside.
In a small mixing bowl, add eggs and gently scramble. Add heavy cream, sugar, vanilla, cinnamon, nutmeg and salt. Whisk to combine.
Dip bread slices in the egg mixture and assemble onto a baking pan. Pour remaining mixture on top of the assembled bread.
Cover with plastic wrap and let sit in the refrigerator for 6 hours or preferable overnight.
Make the Maple Almond Crust:
While the oven is pre-heating, in a food processor, add the slices almonds and pulse 4 to 6 times until the almonds are crumbly.
Dump into a mixing bowl and add gluten-free flour and combine. Add eggs, salt and maple syrup and mix until well combined.
Spread onto the top of the soaked bread.
Sprinkle with 1/4 cup sliced almonds.
BAKE
Bake dusted with powdered sugar and berries if desired.