1 cup INTERNATIONAL DELIGHT PUMPKIN PIE SPICE CREAMER
1½ cups WHOLE MILK
Instructions
Heat corn syrup, butter, cinnamon and brown sugar in a medium saucepan on medium heat. Stir on occasion until syrupy. Pour into the bottom of a greased 9x13 baking pan.
Cube bread by cutting or tearing into bite size pieces. Place in baking pan on top of caramel layer.
In a mixing bowl, whisk together eggs, creamer and milk. Pour mixture over bread cubes and press down gently to make sure all of the bread is saturated with egg mixture. Cover and refrigerate overnight or at least 30 minutes before baking.
Bake at 350 degrees for 45 minutes. Let cool slightly before cutting and serving.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.dreamhosters.com/2014/10/caramel-pumpkin-spice-french-toast-bake/