For the crispy French toast fingers: In a food processor, pulse the almonds until coarsely ground. Add the cornflakes, cinnamon, nutmeg, and salt and pulse until the cornflakes resemble the texture of oats. Transfer the cornflakes mixture to a shallow bowl.
In a medium bowl, whisk together the eggs, milk, maple syrup, and vanilla until well combined.
Spray a large nonstick skillet or griddle with cooking spray and preheat over medium heat. Working with one piece at a time, dip the bread into the egg mixture until completely moistened and coated but not falling apart, about 30 seconds each. Coat each slice of bread in the cornflakes mixture gently pressing it onto the bread. Place each slice of bread in the skillet and cook over medium-low heat, turning once, until the outside is golden brown and the center is warm, about 6 minutes total.
For the blueberry maple sauce: In a medium saucepan, combine the blueberries, maple syrup, and orange juice. Bring the mixture to a gentle boil.
Reduce the heat to medium low and simmer, stirring occasionally, for 2 minutes.
Transfer the mixture to a blender, or use an immersion blender, and blend until almost smooth. Add more maple syrup to taste depending on the sweetness of the fruit.
Serve the Crispy French Toast Fingers with the Blueberry Maple Sauce on the side for dipping, if desired.
The Blueberry Maple Sauce may be made up to 4 days ahead of using and stored in the refrigerator in an airtight container.