If you’ve ever enjoyed a meal at Golden Corral, you probably remember their famous bread pudding rich, creamy, and perfectly spiced. I’ve always loved that warm, comforting dessert, so I decided to recreate it at home.
This recipe captures the classic flavors and texture, turning simple ingredients into a delicious treat that’s easy to make anytime.
Whether you’re new to bread pudding or a longtime fan, I’m excited to share this Golden Corral copycat recipe that will satisfy your sweet tooth and bring a little Southern charm to your kitchen.
How To Make Golden Corral Bread Pudding Recipe
- Preparation time: 15 minutes
- Cooking time: 50 minutes
- Total time: 1 hour 5 minutes
- Course: Dessert
- Difficulty: Easy
- Cuisine: Southern American
- Yield: Serves 6-8
Equipment Needed
- 9×9 inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Knife for cutting bread
- Oven mitts
- Cooling rack
Ingredients
- 6 cups day-old white bread, cut into 1-inch cubes (I like using thick, crusty bread)
- 3 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup raisins (optional, but traditional!)
- 3 tablespoons unsalted butter, melted
- Powdered sugar or caramel sauce for garnish (optional)
Step-by-Step Instructions
1. Preheat your oven
Set the oven to 350°F (175°C) and prepare your baking dish by lightly greasing it with butter.
2. Prepare the bread
Cut your day-old bread into cubes. Using stale bread helps it soak up the custard better without turning soggy.
3. Mix the custard
In a large bowl, whisk together eggs, sugar, milk, cream, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Combine bread and custard
Place the bread cubes and raisins (if using) in the baking dish. Pour the custard mixture evenly over the bread, pressing lightly so all pieces absorb the liquid.
5. Let it soak
Allow the mixture to rest for about 10 minutes. This helps the bread soak up the custard fully.
6. Add melted butter
Drizzle the melted butter evenly over the top for that golden crust.
7. Bake
Bake uncovered for 45-50 minutes, or until the top turns golden brown and a knife inserted in the center comes out clean.
8. Cool and serve
Remove from the oven and let it cool for at least 15 minutes. Serve warm, optionally dusted with powdered sugar or drizzled with caramel sauce.
Nutrition Facts Per Serving (Approximate)
- Calories: 350
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 150mg
- Sodium: 200mg
- Carbohydrates: 45g
- Fiber: 1g
- Sugars: 30g
- Protein: 7g
Serving Suggestions
Golden Corral bread pudding tastes amazing on its own, but I often like to add:
- A scoop of vanilla ice cream
- Warm caramel or butterscotch sauce drizzled on top
- Fresh berries or sliced bananas for a fruity twist
- A sprinkle of chopped pecans for extra crunch
Tips and Variations
- Bread choice: Use white bread for a classic texture, but brioche or challah makes it even richer.
- Dairy swap: I sometimes substitute half the milk with evaporated milk for a creamier texture.
- Add-ins: Chopped nuts, chocolate chips, or dried cranberries can personalize the pudding.
- Spices: Experiment with adding a pinch of allspice or ginger for extra warmth.
- Make ahead: You can prepare the pudding a day before and bake it fresh when ready to serve.
Health Benefits
While bread pudding is definitely a treat, I like to focus on these benefits:
- Calcium-rich: Thanks to the milk and cream, it provides calcium, which supports strong bones.
- Protein boost: Eggs add good-quality protein to keep you energized.
- Spices: Cinnamon has antioxidants and may help regulate blood sugar.
- Comfort food: Sometimes, enjoying a dessert like this can lift your mood and help you relax — which is important for overall well-being.
Notes
- For best results, use bread that is a day or two old. Fresh bread can get mushy.
- If you want a lighter version, reduce the sugar slightly and swap heavy cream for more milk.
- Keep an eye on the baking time; ovens vary, and you don’t want the pudding to dry out.
❓ FAQ – Golden Corral Bread Pudding Recipe
Can I use fresh bread instead of day-old bread?
I don’t recommend using fresh bread because it tends to get too soggy. Day-old bread absorbs the custard better and gives the pudding that perfect soft-but-structured texture.
What kind of bread works best for this recipe?
I usually go with white sandwich bread, but brioche, challah, or even French bread work beautifully. Any sturdy bread that holds up to soaking will do the job.
Do I have to add raisins?
Not at all! I personally enjoy the chewy sweetness of raisins, but you can leave them out or swap them for chopped nuts, chocolate chips, or dried cranberries.
Can I make this bread pudding ahead of time?
Yes, and I often do. You can assemble it and store it covered in the fridge overnight. Bake it the next day when you’re ready to serve. Just let it sit out for 15–20 minutes before baking to come to room temperature.
How do I store leftovers?
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I like to warm individual servings in the microwave or the oven until heated through.
Can I freeze bread pudding?
Yes, but I recommend freezing it without any toppings or sauces. Let it cool completely, wrap it tightly, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Why did my bread pudding turn out dry?
If it’s dry, it may have been overbaked or the bread didn’t soak up enough custard. Next time, try letting the bread soak a little longer before baking, and check it 5–10 minutes before the timer goes off.
Can I make it dairy-free?
Yes. I’ve tried using almond milk and coconut cream as substitutes, and it turned out well. Just keep in mind that the flavor and texture may vary slightly.
Conclusion
I love how this Golden Corral bread pudding brings a warm, nostalgic flavor to my table with minimal effort. It’s the perfect way to turn simple ingredients into a comforting dessert that feels special.
Whether you’re serving it for a family dinner or a festive holiday, this recipe never fails to impress. Give it a try and let me know how it turns out for you I’m sure it’ll become one of your favorites too!
Golden Corral Bread Pudding Recipe
Ingredients
Equipment
Method
- Set the oven to 350°F (175°C) and prepare your baking dish by lightly greasing it with butter.
- Cut your day-old bread into cubes. Using stale bread helps it soak up the custard better without turning soggy.
- In a large bowl, whisk together eggs, sugar, milk, cream, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Place the bread cubes and raisins (if using) in the baking dish. Pour the custard mixture evenly over the bread, pressing lightly so all pieces absorb the liquid.
- Allow the mixture to rest for about 10 minutes. This helps the bread soak up the custard fully.
- Drizzle the melted butter evenly over the top for that golden crust.
- Bake uncovered for 45-50 minutes, or until the top turns golden brown and a knife inserted in the center comes out clean.
- Remove from the oven and let it cool for at least 15 minutes. Serve warm, optionally dusted with powdered sugar or drizzled with caramel sauce.
Notes
- For best results, use bread that is a day or two old. Fresh bread can get mushy.
- If you want a lighter version, reduce the sugar slightly and swap heavy cream for more milk.
- Keep an eye on the baking time; ovens vary, and you don’t want the pudding to dry out.