The cream. In a separate bowl add eggs, milk, vanilla creamer, salt, and cinnamon. Whisk together until fully combined. Set aside.
Assemble. Place half of the bread in a greased 9×13 inch casserole dish. Top with half of the butter, sugar, and cinnamon mixture. Just scoop small spoonfuls of the mixture out and dot it all over the bread. Add the rest of the bread and top with the remaining butter, sugar, and cinnamon mixture.
Bake. When ready to bake preheat oven to 375 degrees F. when it reaches the correct temperature place the casserole in the oven and bake for 45 – 55 minutes. Once done remove from the oven and let cool for 10-15 minutes.
Cream cheese icing. While the Cinnamon Roll French Toast Casserole cools make your icing. Mix together cream cheese and powdered sugar until it is fully combined and there are no lumps. Add the vanilla creamer (this makes it extra rich and creamy!!). Whisk until smooth then pour over slightly cooled casserole.
HOW TO STORE AND REHEAT If you manage to have any leftovers (it rarely happens in my house) you can store this casserole in the refrigerator in an airtight container for 3-4 days. When you are ready to reheat microwave for 1-2 minutes or place in the oven at 300 degrees F for 7-10 minutes or until warmed through. The oven method will dry it out more than a simple reheat in the microwave but add a little extra syrup on top and it’s still delicious!o one will be the wiser.