There’s something special about the bread pudding at Golden Recipe Corral that always makes me feel at home. It’s warm, creamy, and filled with just the right amount of sweetness.
I remember the first time I tried it at the buffet—it instantly became my favorite dessert on the table. That’s why I decided to recreate it in my own kitchen, so I can enjoy that same cozy taste anytime I want.
This version is simple, budget-friendly, and perfect for using up extra bread while turning it into a dessert that feels indulgent and comforting.
If you’ve ever craved that soft, custard-like bread pudding from Golden Corral, you’ll love how easy this copycat recipe comes together.
How To Make Bread Pudding Golden Corral Recipe?
- Preparation time: 10 minutes
- Cooking time: 40 minutes
- Total time: 50 minutes
- Course: Dessert
- Difficulty: Easy
- Cuisine: American
- Yield: Serves 8
Equipment Needed
- 1 medium saucepan
- 1 mixing bowl
- 1 whisk or spoon
- 8×11-inch or similar baking dish (lightly oiled)
- Measuring cups and spoons
- Oven set to 350°F
Ingredients
For the Bread Pudding:
- 3 cups cubed French bread (I sometimes use unstale yeast rolls or brioche—still delicious).
- ½ cup melted butter
- 2 cups whole milk
- 2 large eggs, beaten
- ⅓ cup dark brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt.
For the Vanilla Sauce:
- 1 cup whole milk
- 2 tablespoons butter
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- A pinch (about ⅛ teaspoon) of salt.
Instructions
1. Prepare the Bread Pudding Base
- Preheat your oven to 350°F, and grease your baking dish.
- In a saucepan, gently heat the butter and whole milk until just scalded—warm but not boiling. Set it aside to cool slightly.
- In a bowl, whisk the eggs, brown sugar, cinnamon, and salt until smooth.
- Once the milk mixture has cooled a bit (so it doesn’t scramble the eggs), gradually whisk it into the egg mixture.
- Stir in the cubed bread gently—just enough to see every cube coated in that custard.
- Move everything into the prepared baking dish and bake for about 40 minutes, until the edges turn golden and a toothpick comes out clean in the center.
2. Make the Vanilla Sauce
- In a clean saucepan, combine milk, butter, sugar, flour, and salt.
- Bring it to a soft boil over medium heat, whisking constantly for about 3–4 minutes until thickened.
- Remove from heat, stir in the vanilla, and let it cool for about 5 minutes.
3. Serve
- Spoon half the warm sauce over the baked pudding right away and serve the rest on the side—some like an extra drizzle. Serve warm or at room temperature.
Nutrition Facts (per serving, approx.)
- Calories: ~392 kcal
- Carbs: 34 g
- Protein: 12 g
- Fat: 23 g
- Saturated fat: 12 g
- Cholesterol: 273 mg
- Sodium: 388 mg
- Sugar: 26 g
- Calcium: 156 mg
- Iron: 1.6 mg.
Serving Suggestions
I usually serve my Golden Corral-style bread pudding warm because that’s when the custard feels the most comforting.
I drizzle plenty of vanilla sauce over the top and sometimes add a scoop of vanilla ice cream to let it melt into the soft bread.
A dollop of whipped cream or a sprinkle of toasted nuts gives it extra texture, while fresh berries or a light dusting of powdered sugar brighten the whole plate.
This dessert works beautifully for family dinners, holiday gatherings, or even as a sweet treat after a simple weeknight meal.
Tips and Variations
- Let the bread soak in the custard for 20 minutes before baking for super-moist texture (inspired by alternative versions).
- Swap French bread for brioche or challah if you want something richer.
- Stir in raisins, chocolate chips, or nuts to your custard before baking for extra flair.
- Want to lighten it up? Use half-and-half or lighter milk instead of cream or full whole milk.
- This pudding holds well—store leftovers in the fridge up to 5 days, reheated gently in oven or microwave.
Health Benefits
One of the things I love about this bread pudding is how it turns simple ingredients into something satisfying while still offering a few benefits. Using day-old bread helps cut down on food waste, and that always makes me feel good about making it.
The eggs and milk bring protein and calcium, while the cinnamon adds warmth and natural antioxidants. Since I control the sweetness, I can cut back on sugar or swap in healthier options if I want. It’s definitely a comfort dessert, but with the right tweaks, I can enjoy it without feeling guilty.
Note
This is my take on a copycat version inspired by Golden Corral’s famous bread pudding—simple, warm, and just begging for a cozy moment. I’ve adjusted timings slightly to match my oven and personal tastes. Always feel free to tweak as you go, because cooking should reflect what you love.
FAQ
1. Can I use fresh bread instead of day-old bread?
Yes, but I find that day-old or slightly stale bread soaks up the custard much better. If you only have fresh bread, just toast the cubes lightly in the oven for 10 minutes before using them.
2. How do I store leftover bread pudding?
I usually keep mine in an airtight container in the fridge for up to 5 days. When I reheat it, I like to warm it in the oven or microwave and add a fresh drizzle of vanilla sauce.
3. Can I freeze bread pudding?
Yes, bread pudding freezes well. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw it overnight in the fridge and reheat before serving.
4. Do I have to make the vanilla sauce?
The vanilla sauce is what makes it taste just like Golden Corral’s version. But if you want to keep it lighter, you can serve it with caramel sauce, chocolate drizzle, or even plain with a dusting of powdered sugar.
5. Can I make this recipe ahead of time?
Absolutely. You can prepare the pudding mixture, let the bread soak in the custard, and refrigerate it overnight. The next day, just bake it fresh and make the sauce right before serving.
6. Can I make it less sweet?
Yes, I sometimes reduce the sugar by a couple of tablespoons without losing flavor. You can also use natural sweeteners like honey or maple syrup if you prefer.
Conclusion
I hope you enjoyed this warm, cinnamon-sweet trip down memory lane with my “Bread Pudding Golden Corral Recipe.”
I made it easy for you—just a handful of ingredients, straightforward steps, and maximum comfort served right from your own kitchen. Whether you’re entertaining or craving a sweet solo moment, this recipe never fails to satisfy.
When you try it, I’d love to hear how it turned out—and what twist you added to make it your own. Happy baking from my kitchen to yours!