oven to 350°F. Grease a 1-1/2 quart
baking dish. In a medium-sized bowl, whisk
eggs, milk, 3 tablespoons of the sugar and
the almond extract. In the prepared baking
dish, place 1 cup of the shredded croissant;
sprinkle with 1/2 cup of the blueberries.
Repeat three more times. Pour egg mixture
on top, gently pressing down with a spoon
to submerge blueberry-croissant mixture.
Sprinkle with the remaining 1 tablespoon
sugar and the sliced almonds; let stand
for 20 minutes. Bake until top is browned
and a knife inserted 1 inch from edge comes
out clean, about 20 minutes. Serve warm.