3 pounds french bread (wide loaf), uncut
4 ounces dry roasted almonds, diced
8 ounces cream cheese, softened
1/2 cup raspberry preserves
24 eggs
1 1/2 quarts milk
1 teaspoon almond extract
1 teaspoon vanilla
1 teaspoon cinnamon

Cut bread into 1-inch slices and cut a pocket into each side. Combine almonds, cream cheese and preserves and stuff into bread pockets. Beat together eggs, milk and flavorings. Soak bread and saute in butter until browned on both sides. Serve 2-4 slices per person.