Prepare the Strawberry sauce first so that the strawberries have time to macerate in the vinegar and sugar mixture while you make the bread pudding.
Combine sliced strawberries, aged balsamic vinegar, and sugar in a bowl and set aside at room temperature.
Preheat oven to 350 degrees.
Place the almonds in a bowl. Add the water and coarse sugar and mix to coat the nuts.
Spread out the sugared nuts evenly on a parchment-lined baking sheet and toast until golden brown (about 7 min) watching closely, to assure they do not burn.
Slice bread into 1-inch pieces and place into a large bowl. Add the sugared almonds and gently stir to combine.
Place the almonds and bread in well-buttered 9" x 13" glass baking dish.
In a large bowl, mix almond milk, cream, orange zest, sugar, salt, cinnamon, vanilla and almond extract.
Add the eggs to the milk mixture and whisk together until well combined.
Pour the mixture over the bread, pressing down lightly to ensure that all the bread is saturated.
Place the baking dish in a water bath (called a bain-marie) by setting it in a large roasting pan, and then carefully filling the roaster with hot water until it is halfway up the sides of the pudding’s baking dish.
Bake at 350 for 40 minutes.
Serve warm with whipped cream and balsamic strawberry sauce.