Mix eggs, sugar, evaporated milk and almond extract together and blend well.
Make sandwiches with the bread, spreading about 1 teaspoon of the chocolate hazelnut spread on each slice of bread, and putting 1 square of white chocolate in the center of each sandwich.
Dip sandwiches in the egg batter. Transfer to a shallow dish and pour any remaining batter over top and let soak for at least 10 minutes. Recipe can be prepared to this point and refrigerated overnight.
Heat a griddle or skillet to medium low setting (about 275 degrees) and lightly butter. Place the sandwiches on the griddle and cook until each side is browned and center is firm. (About 15 minutes total) Serve hot with warm maple syrup or fresh sliced strawberries.