• Preheat oven to 350° and spray a 7 x 11 baking dish with non stick spray. Set aside.

For The Caramel Sauce

• In a small saucepan, melt butter over low heat.
• Stir brown sugar and milk into pan, stir.
• Bring to a boil over low heat, stirring constantly (which will be approximately 10-12 minutes total or until caramel sauce has thickened up).
• Remove from heat, add vanilla. Stir.
• Let caramel cool for about 10 minutes.

For The Bread Pudding

• In a large bowl, whisk creamer, eggs and cinnamon together.
• Add bread cubes into egg mixture, stir to coat. Let sit while caramel cools.
• Place bread into prepared baking dish then pour caramel sauce over bread mixture.
• Cover with foil and bake for 60 minutes then remove foil and bake for an additional 15 minutes

  (I used a deep 7 x 11 baking dish. If you use a 9x13 baking dish, the time will need to be adjusted. Start checking at about 45 minutes).
• Remove from oven and serve warm.