Line a large baking sheet with parchment paper and place into the oven. Preheat oven to 250°F (121°C).
In a large flat-bottomed dish, such as a casserole dish or a 9 x 13-inch baking tin, vigorously whisk the eggs, yolk, and the Redpath® Dark Brown Sugar until frothy. Whisk in the vanilla extract, almond extract, and salt. Slowly whisk in the oat milk and the heavy cream until well combined. Set aside.
In another flat-bottomed dish, combine sliced almonds and toasted oats. Sprinkle with the ground cinnamon. Mix to thoroughly coat the dry ingredients with the cinnamon.
Place a large skillet over medium heat. Once the pan is hot, add a tablespoon (14 grams) of butter, and coat the pan. Dip 2 triangles of bread into the egg mixture. Flip the slices over after about 8 to 10 seconds; ensure both sides are well-coated. Place dipped slices into the oat-almond mixture, pressing gently to adhere the mixture onto one side of the bread. Repeat process until 4 or 5 triangles are sitting in the oat-almond mixture (depending on how many slices can fit into the pan).
Place the bread egg-only-side down into the hot pan. Cook until golden brown; about 3 minutes. Carefully flip the bread over and cook for an additional 2 to 3 minutes, making sure not to burn the almonds, or until the second side is golden. Place French toast, non-crusted side down, onto the prepared baking sheet in the preheated oven to keep warm. With a paper towel, wipe the pan out to remove any remnants. Whisk egg mixture and stir the oat-almond mixture before repeating the process with the remaining slices of bread.
Serve warm with a dusting of Redpath® Icing Sugar, maple syrup, butter, fresh berries, and/or a berry coulis.