Steep tea into milk over medium heat. Remove from heat when it starts to steam or when fully steeped and put in freezer to cool.

Preheat oven to 375℉. Lightly grease four 4oz ramekins.

Slice bread into 1in. cubes. Start with about ⅓ loaf and then if you have more space/batter, add more bread if needed.

Remove milk from freezer and strain out the tea. It does not have to be cold, but should not be hot.

Crack first egg. Whisk and then put about half aside. Add the second egg to the other half.

Whisk 1.5 eggs, sugar, 1 tbsp brown sugar, 2 tbsp. butter, and 1.5 c. of tea milk.

Mix in bread and raisins, being gentle so as not to tear the bread.

Bake until browned, about 35-40 minutes, or until a knife comes out mostly clean. A little moisture is okay, but it should not be streaked with egg. Use foil to cover it about halfway through to avoid burning the tops if needed. Let stand for 10 minutes to cool.

Whisk together 4 tbsp brown sugar, flour, ½ egg, 1 tbsp. melted butter, remaining milk, and salt to make the sauce.

Heat sauce over medium heat, whisking constantly until thickened, about 10-12 minutes.

Pour over bread pudding.