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Golden Corral Bread Pudding Recipe

This Golden Corral Bread Pudding is a rich, comforting dessert inspired by the classic buffet favorite. I make it using day-old bread soaked in a sweet, creamy custard made from eggs, milk, sugar, and warm spices like cinnamon and nutmeg. It bakes into a golden, soft-centered treat with crisp edges. What makes it special is the decadent vanilla or caramel sauce drizzled on top—just like they serve at Golden Corral. It’s a great way to use leftover bread and always feels nostalgic and cozy. Perfect for holidays, potlucks, or anytime you want a warm, satisfying dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Dessert
Cuisine: Southern American
Calories: 350
Ingredients Equipment Method Notes

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

Equipment

  • 9×9 inch baking dish
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Knife for cutting bread
  • Oven mitts
  • Cooling rack

Method
 

Preheat your oven
  1. Set the oven to 350°F (175°C) and prepare your baking dish by lightly greasing it with butter.
Prepare the bread
  1. Cut your day-old bread into cubes. Using stale bread helps it soak up the custard better without turning soggy.
Mix the custard
  1. In a large bowl, whisk together eggs, sugar, milk, cream, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Combine bread and custard
  1. 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.
Let it soak
  1. Allow the mixture to rest for about 10 minutes. This helps the bread soak up the custard fully.
Add melted butter
  1. Drizzle the melted butter evenly over the top for that golden crust.
Bake
  1. Bake uncovered for 45-50 minutes, or until the top turns golden brown and a knife inserted in the center comes out clean.
Cool and serve
  1. 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.