Step 1

Grease a 8 small 6 - 8 ounce oven safe bowls or ramekins with butter. Set aside.

Step 2

Heat your oven to 325F.

Step 3

Cut bread into 1 inch cubes.

Step 4

Arrange the bread in a single layer on 2 wire cooling racks set over rimmed baking sheets.

Step 5

Bake until dry and lightly golden for about 25 minutes, rotating pans and bread halfway through.

Step 6

Allow the bread cubes to cool completely for about 20 minutes.

Step 7

Whisk together the eggs, milk, heavy whipping cream, Oregon Chai Tea Latte Concentrate, brown sugar, vanilla bean paste, and salt in a large mixing bowl.

Step 8

Toss in the bread cubes and gently fold until well combined.

Step 9

Equally divide the bread among the 8 ramekins.

Step 10

Spoon any custard remaining in the bowl over each of the ramekins (approximately 1 tablespoon per).

Step 11

Let sit for 30 minutes.

Step 12

Place ramekins on a baking sheet and bake in the oven for about 35 minutes until the tops are deep golden brown.

Step 13

Whisk together the 1/4 cup Oregon Chai Tea Latte Concentrate, heavy whipping cream, brown sugar, and butter in a small saucepan.

Step 14

Heat over medium heat, stirring occasionally, until it comes to a boil.

Step 15

Boil for 5-6 minutes until the caramel thickens.

Step 16

Allow to cool slightly.

Step 17

Remove bread pudding from oven, drizzle caramel sauce over top, and serve warm.