Heat oven to 350°F.
 
For the Custard:
To make the custard, heat the milk, tea leaves and half-and-half together in a saucepan over medium heat. Stir until the mixture is about to simmer, and then remove from heat.  Let the mixture sit for 5 minutes.  Strain the custard and slowly whisk in the eggs,  brown sugar and vanilla bean paste until frothy. 

For the Pudding:

Liberally butter an ovenproof dish approximately 5x5 inches. Cut the crusts from the bread slices, then butter both sides of the bread and cut in half into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping, pointy side up. Mix the craisins with the lemon zest and sprinkle over the bread. 

Evenly pour the custard over the bread. Let the mixture soak in for at least 30 minutes to an hour. Dust the top with cinnamon and bake for 30-35 mins until golden brown. 

Serve warm 😄