Place bread and almonds into a food processor and process until roughly chopped. Remove from processor and set aside.
Place cooked Birds Eye Country Harvest Vegetables into 4 x 1 cup individual greased ovenproof dishes.
Place cooked Birds Eye Corn Kernels, eggs, skim milk, cream cheese and parsley into food processor and process until well mixed. Pour mixture evenly over the vegetables. Sprinkle with bread topping. Spray lightly with oil and bake in preheated oven at 180°C for 15 minutes.