Ingredients:
6 large eggs
1 cup whipping cream
1 cup whole milk
½ cup haskap jam
12 pieces thick sliced white sandwich bread , cut into 1-inch cubes
2 cups frozen haskap berries
Instructions:
Generously butter a 9×13-inch baking dish and set aside.
Arrange half of the bread cubes in a layer on the bottom of the buttered baking dish. Place a cup of the Haskap on top of the bread in an even layer
Add the remaining bread cubes in another layer on top of the Haskap. Place the remaining cup of Haskap on top of the bread.
Pour the milk into a blender and pulse for a few seconds. Add the eggs into the blender and process until fully incorporated into the milk. Add in the whipping cream and Haskap jam. You could also add a little lemon zest for a bit of citrus zing.
Pour the blender mixture evenly over the bread mixture. Cover the baking dish with aluminum foil and refrigerate overnight.
Bake the covered casserole at 350°F for 30 minutes. Remove the foil and continue to bake until the casserole is puffed and golden brown, about 30 more minutes.
Remove and serve with whipped cream or ice cream and maple syrup. We make our own flavoured Haskap Maple syrup by simmering a cup of maple syrup with a half cup of Haskap berries.
