You can't beat the incredible cinnamon and vanilla flavors in this bread pudding! The cinnamon swirl bread and vanilla coffee creamer are just the ticket. The caramel drizzle is the cherry on top!
On a large cutting board, cut bread slices into 1 inch cubes with a serrated knife. Leave bread on cutting board to dry out overnight or place bread cubes on baking sheet in a warm oven to dry out quickly. The drier the bread the better.
In a large bowl, whisk together 4 eggs and 2 1/2 cups coffee creamer.
Place dried out bread cubes in a greased 8x8 baking dish.
Pour egg and creamer mixture over bread cubes and press bread cubes into the mixture with your fingers.
Bake at 375F for 30-40 minutes or until the top is browned and springs back when touched.
Unwrap caramels and put in a small soup pot.
Pour 2-3 Tbsp evaporated milk into the pan with the caramels.
Heat the pan on low to melt the caramels. Slowly stir the mixture until combined. If the caramel is too thick add additional evaporated milk 1 tsp at a time. Drizzle caramel sauce over pieces of plated bread pudding. Make it "a la mode" with a scoop of vanilla ice cream. Store both bread pudding and caramel in the refrigerator and warm in microwave when ready to eat.
Stale bread is best for bread puddings as it soaks up the custard mixture better. You can leave the bread pieces out overnight to dry out or toss on a baking sheet and place in a warm oven until the bread pieces feel dry (stale).