Preheat oven to 350 degrees.
Scatter the bread onto a large cookie sheet, and toast the bread until lightly browned, about 4-5 minutes.
Arrange the bread pieces evenly into a lightly greased 2-quart baking dish.
In a large bowl, whisk together the creamer, pumpkin puree, eggs, sugar, vanilla, cinnamon, and pumpkin pie spice.
Pour evenly over the bread.
Bake for 45 minutes, or until the edges are golden brown, and the casserole appears set when jiggled.
Warm the caramel sauce in the microwave according to the jar instructions, and drizzle over the casserole.
Serve warm, with whipped cream, if desired. Enjoy!