1. Preheat oven to 375°F (190°C).
2. Prepare a large baking sheet by lining it with foil and setting aside.
3. Melt butter over medium heat in a large skillet.
4. Place sliced almonds on a plate in an even layer.
5. In a shallow bowl, whisk together milk, eggs, sugar, vanilla extract, almond extract, and orange zest.
6. Dunk each piece of bread briefly into the milk mixture, flipping to coat both sides. Allow excess to drip off.
7. Place bread onto the plate of sliced almonds and press lightly to adhere. Flip and repeat.
8. Place almond-coated bread in the skillet and cook until almonds turn golden brown, about 3-4 minutes per side.
9. Remove from skillet and place onto the foil-lined baking sheet.
10. Bake for 5-7 minutes, flipping halfway through if desired, until golden brown and no longer wet.
11. Remove from oven and allow to cool slightly.

For sauce

1. In a small saucepan, heat strawberry preserves with a tablespoon of water over medium-high heat, whisking to loosen.
2. Bring to a bubble, then reduce heat and simmer for 1-1.5 minutes.
3. Remove from heat and add orange liqueur, whisking to combine.

To serve

1. Cut French toast into sticks and arrange on a plate.
2. Pour strawberry dipping sauce into a serving dish and serve alongside.