This croissant French toast casserole has a creamy, almondy custard with dollops of blueberry jam and a sprinkling of sliced almonds. Fresh blueberries take it to another level, making it a decadent choice for breakfast, brunch or even dessert.
Valerie Bertinelli shows us how to line a casserole dish with crescent roll dough and make a veggie-filled cheesy egg custard to go inside. Slice it up into squares and you've got breakfast, lunch or dinner on the go.