Cut rolls into 1-inch cubes and place in a sprayed 9x13-inch baking pan.
In a bowl, beat cream cheese until smooth. Add eggs one at a time, mixing until smooth after each one. Stir in milk, half and half, 1/2 cup syrup, almond flavoring and nuts if desired. Pour the mixture over the bread cubes making sure all are saturated. Refrigerate several hours or overnight.
Remove from fridge and let stand at room temperature for 30 minutes before baking.
Bake at 350°F 40-50 minutes. Cover with foil last 15 minutes to prevent over browning if necessary.
Remove from oven and drizzle with remaining syrup and sprinkle with powdered sugar. Serve warm.