Preheat oven to 160°C or 320°F

Melt butter and spread it into the foil container, keep the rest

Shred the toast bread and fill into the foil tin container, pour the rest of the melted butter, set aside

Prepare fresh milk, condense milk, orange juice, and cinnamon powder, stir them all together until mixed well

In the other bowl, whisk egg, sugar, vanilla essence until all combined and the color turned a bit pale, next pour the milk mixture, pour gently while whisking and stir them well

After all ingredient combined, add a pinch of salt and a teaspoon of rhum essence, stir them well and the custard batter is done

Pour the custard batter into the foil tin container that filled with shreded toast bread, fill them until the brim of the container, sprinkle with dried cranberries. Make sure to cover it a bit with the custard batter, for making it a bit moist and less hard after being oven

Let the whole batter rest about 15 minutes and make sure all the shreded bread fully soaked or at least covered bith the custard batter including the dried cranberries. If there are still some dry spots, use spoon to push it into the liquid

Put the container into the oven. Use Au bien marie system by putting about 2 cm of water below the surface of the container. Bake about 40 minutes. Baking time could be variety, it depends on the size of the oven. Give a bit attention by peeking it as much as possible while baking it

To check if it's done or not, you could use the tooth pick by sticking it into the bread pudding, and if the tooth pick comes out clean and a bit wet, it means it's time to turn off your oven, ignore the remaining time. But if it comes out with wet batter, add about 5 more minutes baking time.