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Set a wire rack on a rimmed baking sheet in the oven and preheat to 200°. If using very fresh, moist bread, arrange slices in a single layer on the rack and cook in oven, turning once, until lightly toasted, about 10 minutes.
Meanwhile, in a large mixing bowl, whisk together eggs, sugar, salt, cinnamon, nutmeg, almond extract and vanilla until thoroughly combined. Add milk and whisk to blend.
Heat 1 tablespoon butter in a large non-stick or cast iron skillet over medium heat, swirling skillet, until foaming subsides, about 5 minutes.
Soak 2 slices of bread in egg bath, turning, until saturated. Add soaked bread to skillet and cook, swirling occasionally, until browned on bottom side, about 3 minutes.
Sprinkle top side of bread with sugar, flip, and continue to cook, swirling occasionally, until browned on second side, about 3 minutes longer. Transfer French toast to the rack in the oven in a single layer to keep warm and repeat with remaining slices of bread and egg bath.
Serve French toast with pats of butter and maple syrup.