For Christmas dinner we had San Francisco Sourdough bread bowls with clam chowder, a gift from my brother-in-law who lives in San Francisco. I had to hollow out the bread bowls, and had quite a bit of bread scooped out that I did not want to throw away! So I made bread pudding with it. The family loved it, and asked me to post this recipe. It's just a basic bread pudding made with sourdough bread.
1Preheat oven to 325°. Butter a 2.5-quart casserole dish.
Fill the dish with the bread, and mix in the raisins and cranberries. Press the mixture down slightly so it's level with the top of the dish.
2In a medium mixing bowl, beat eggs well with the sugar. Mix in the large can of evaporated milk, the cinnamon, vanilla, and nutmeg, and beat well. Pour over the bread. Push bread down under the liquid.
3Bake at 325°F for about 1 hour, until eggs are set. Remove from oven and let rest about 15 minutes before serving.
4Make the sauce to pour over each serving:
Combine 1/2 cup evaporated milk, 1 stick butter, and 3/4 cup sugar in a saucepan. Heat to a boil over medium heat. Boil for 5 minutes stirring occasionally; then remove from heat. Stir in 2 tsp brandy or vanilla.
5Spoon portions of bread pudding into serving dishes and top with the sauce. Refrigerate any leftovers and reheat before serving again.