Preheat oven into 150C.
Shred the toast bread and add them into your aluminium foil container. I used small container, and the measurement is 10 cm diameter, 3.5 cm for the height. (1 toast bread for 1 tray)
Beat the egg and set aside.
Warm together milk, condense milk, sugar, salt, butter and the coffee, stir them until all well combined.
Pour the milk mixture (room temperature) into the egg batter gently, whisk while pouring it, and then strain it.
After all combined, pour all the liquid mixture into the foil container that filled with shredded toast bread until all the bread covered with the liquid. Push the bread down to the liquid using fork and let it rest at least 10 minutes before going to the oven. Add the choco granules on top before putting it into your oven.
Bake into the oven around 25 to 30 minutes using au bien marrie system.
Check the bread pudding using the tooth pick. If it is done, the tooth pick will come out clean, but if it comes with wet batter, bake it again for another 5 more minutes.
Best serve when it is still hot.
Rebake version.
