In a small mixing bowl, whisk together the eggs, almond milk, and spices.
Heat a large skillet or griddle and add 1 Tbsp. butter.
Working one at a time, coat each slice of bread with the batter on both sides before adding to the skillet. Cook for 1-2 minutes, flipping midway through, until golden brown.
To make the cream sauce, combine the milk, heavy cream, vanilla pulp, sugar and egg yolks in a saucepan. Whisking constantly, bring the mixture to a low simmer and allow it to thicken slightly.
Strain the mixture through a mesh sieve and set aside to cool.
Serve the French toast stacked and topped with sauce. Garnish with a sprinkle of cinnamon and nutmeg, if desired.