My sister Meg’s sons love breakfast for dinner, which her elder son, Nicolas, calls “brinner.” This is essentially an eggy sweet bread pudding. For a complete meal, serve this for brunch or Sunday night dinner with bacon or sausage, and a fruit salad.
- Cooker: Large oval
- Setting and Cook Time: HIGH for 2 1/2 to 3 hours
- Serves 6
- One 1-pound loaf sliced cinnamon swirl bread, each slice cut into quarters
- 2 tablespoons cold unsalted butter, cut into thin slices
- 8 large eggs
- 1 1/2 cups half-and-half
- 1 1/2 cups whole milk
- 1/4 cup pure maple syrup
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, cut into small pieces
- 1/2 cup firmly packed brown sugar
- 1/2 cup old-fashioned rolled oats (not quick-cooking)
- 1/2 teaspoon ground cinnamon
- Coat the inside of the crock with nonstick cooking spray. Add half of the bread quarters to the crock and sprinkle with the slices of butter. Add the remaining bread quarters.
- In a large bowl, whisk together the eggs, half-and-half, milk, maple syrup, nutmeg, and salt; pour over the bread. Press down gently to soak all the bread.
- In a small bowl, combine the topping ingredients and use your fingers or two forks to work them together until crumbly. Sprinkle over the top of the bread mixture. Cover and cook on HIGH for 2 1/2 to 3 hours, until the sides are browned and the center is set. An instant-read thermometer inserted in the center should register 190ºF.
- Let the casserole rest, covered, in the turned-off cooker for 15 minutes before serving.