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In a bowl, whisk together the eggs, cream, amaretto, vanilla, and salt.
Heat up cook surface, such as griddle, large nonstick skillet, or Blackstone outdoor griddle, over medium heat.
Grease hot cook surface with a pat of butter. Dip a slice of bread in the egg mixture, drain off excess, and lay to cook on the griddle. Repeat according to how many slices of bread your griddle size will allow.
Once toasty on the bottom, flip each French toast and cook the other side. Transfer to a plate.
Repeat the above process, using another pat of butter, to use up all the egg mixture and bread.
Serve French toast topped with syrup, a sprinkling of almonds, and dusting of powdered sugar.