Step 1

Cut up the bread slices into bite-sized bits.

Step 2

Put the bread pieces, sugar, and cinnamon in a large bowl.

Step 3

In another bowl, mix in all of the wet ingredients (milk, coffee creamer, eggs, melted butter, maple syrup, and vanilla).

Step 4

Gently pour the liquid onto the bread pieces.

Step 5

Fold over carefully until all of the bread has absorbed the liquid.

Step 6

Use a large spoon and gently transfer the wet bread into a large resealable freezer bag.

Step 7

Squeeze all the air out and seal. Lay flat and freeze.

Step 8

If you are using the oats and cinnamon topping, put that in a medium-sized resealable bag and staple it to the large bag above the seal.

Step 9

On the day of baking, move from the freezer to the fridge the night before or thaw for 30 minutes so you can pour it out of the bag into a 9x13 glass oven-friendly container.

Step 10

Sprinkle the oats topping and bake at 400° for 30-40 minutes until the top is golden brown.

Step 11

Allow it to cool for 5-10 minutes.

Step 12

Pour maple syrup over the entire casserole or over individual portions when serving.

Step 13

Cool completely.

Step 14

Put a lid on the container and save it in the fridge for 5 days.

Step 15

Reheat before serving.