Grease a 8 small 6 - 8 ounce oven safe bowls or ramekins with butter. Set aside.
Whisk together the 1/4 cup Oregon Chai Tea Latte Concentrate, heavy whipping cream, brown sugar, and butter in a small saucepan.
If using Brioche or Challah Bread you can make this bread pudding and allow it to rest in the refrigerator for up to 12 hours before baking. This is great if you are planning to serve this at a party. If needed you can rewarm the caramel sauce over low heat just before serving.