In a small bowl, combine the strawberries, 1 tablespoon of the sugar, and 1 tablespoon of the Grand Marnier; set aside.
Preheat the oven to 250℉.
In a large bowl, whisk together the eggs, milk, honey, 1 tablespoon of sugar, 2 tablespoons of Grand Marnier, vanilla, orange zest, and salt.
Slice the brioche or challah loaf into ¾-inch slices.
Pour the egg mixture into a large, shallow plate, and soak a few slices of bread for 4 minutes, turning once.
In a very large skillet, heat one tablespoon each of unsalted butter and vegetable oil over medium heat.
Take each slice of bread from the egg mixture, dip one side in the toasted almonds, and place in the skillet almond-side-down.
Cook 2 to 3 minutes on each side, until nicely browned.
Place the cooked bread on a baking sheet and keep it warm in the oven.
Wipe out the pan with a dry paper towel, add more butter and oil, and continue to fry the remaining soaked bread until they're all cooked.
Sprinkle with powdered sugar and serve hot with the strawberries.
