Begin by cutting the croissants into bite-sized pieces and arranging them in a greased 9x13 inch baking dish. Set aside.

In a large mixing bowl, whisk together the sugar, eggs, milk, almond extract, vanilla extract, and salt until thoroughly combined.

Pour the custard mixture evenly over the croissant pieces. Press down gently to soak. Sprinkle with sliced almonds, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.

Preheat your oven to 350°F (175°C). Remove the dish from the refrigerator and bake for 40 minutes until golden brown and a toothpick comes out clean.

Let cool for about 10 minutes, dust with powdered sugar, and serve warm.