Preheat oven to 350°F. Slice bread into 1” thick slices. You can leave them long or cut them in half, whichever you prefer. Spray a 2 Qt baking dish or a 9x13” pan with nonstick cooking spray.

Whisk milk, creamer, sweetened condensed milk, and vanilla in a large measuring cup or bowl. The mixture will make about 4 cups. Reserve 1 3/4 cups of the milk mixture. Pour the rest into a bowl and add the eggs. Whisk until the eggs are combined into the milk.

Dip each slice of bread in the egg mixture and place in pan. Bake for about 20-25 minutes, or until the mixture is hot and the bread is slightly more golden brown. Remove from oven and let cool 5 minutes.

Heat remaining milk mixture for about 30 seconds in the microwave, just until it’s warm (you don’t want to add the cold milk to the french toast or it’ll cool it off). Pour the warmed milk mixture evenly over the top of the french toast. Serve warm, with whipped cream and fresh berries. It’s also good room temperature or cold, straight from the fridge. Store in the refrigerator for up to 2 days.