Drop the masala tea bags into the milk-butter mix.

Let them steep for about 10 minutes until the flavours deepen, and the aroma becomes strong.

Combine the custard powder with the warm chai, then carefully pour it into the egg mixture while whisking.

This will help to create a smooth, spiced custard.

Layer banana bread slices in an oven-proof baking loaf tray.

Pour the custard over them, making sure every slice is soaked.

Scatter raisins and walnuts on top. Gently press to coat them as well.

Bake at 170°C for 40 minutes until the top turns golden brown and crisp while the inside stays soft and custardy.

Let it rest for 10 minutes before slicing and serving.