Preheat oven to 350 degrees.

In a 8 x 11 inch baking dish, arrange half of the Eggo waffle halves in the bottom of the pan. Sprinkle with half of the blueberries.

Arrange another layer using the remaining waffle pieces and sprinkle with remaining blueberries.

In a bowl, whisk together the eggs, milk, cream, and sugar until well blended. Pour mixture evenly over the waffle layers. Top with the sliced almonds and bake for 25 minutes or until the custard portion in the bottom of the dish is set.

Cut into 6 squares and serve with maple syrup. Serves 6.