Golden Corral Bread Pudding Recipe
Make the best Golden Corral Bread Pudding Recipe at home with this easy copycat version. Soft cinnamon bread pudding topped with rich vanilla sauce. Ready in 55 minutes!
Equipment & Tools
- Oven
- 8.5 x 11-inch baking pan
- Medium saucepan
- Mixing Bowls
- Knife
- Cutting Board
- Measuring cups
- Measuring spoons
- Whisk
- Plastic Wrap
Ingredients
For the Bread Pudding:
- 4 cups French bread cubed
- 2 ⅔ cups whole milk
- ⅔ cup unsalted butter melted
- ½ cup C&H Brown Sugar, Recommended
- ⅓ teaspoon salt
- 1 ⅓ teaspoons McCormick Ground Cinnamon, Recommended
- 2 large eggs beaten
For the Vanilla Sauce:
- 1 ⅓ cup whole milk
- ⅔ cup granulated sugar
- 2 ⅓ tablespoons unsalted butter
- 1 ⅓ tablespoons all-purpose flour
- ½ tablespoon Watkins Vanilla Extract, Recommended
- ⅙ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease the 8.5 x 11-inch baking pan lightly with butter.
- Step 2: Heat Milk and Butter
- In a medium saucepan, melt the butter with the milk over low heat.
- Once melted, remove from heat and let it cool slightly.
- Step 3: Prepare the Custard Mixture
- In a large bowl:
- Beat the eggs.
- Add brown sugar, cinnamon, and salt.
- Whisk until well combined.
- Slowly pour the warm (not hot) milk mixture into the egg mixture while whisking continuously. This prevents the eggs from curdling.
- Step 4: Add Bread
- Add the cubed French bread into the custard mixture.
- Mix gently until all bread pieces are coated.
- Let it sit for 5 minutes so the bread absorbs the liquid.
- Step 5: Bake
- Transfer the mixture into the greased baking pan.
- Spread evenly.
- Bake for 40–45 minutes, or until:
- The top is lightly golden
- A toothpick inserted in the center comes out clean
- Remove from oven and let it rest for 10 minutes.
- Step 6: Make the Vanilla Sauce
- In a saucepan, add:
- Milk
- Sugar
- Butter
- Flour
- Salt
- Cook over medium heat while stirring continuously.
- Simmer for about 4–5 minutes until the sauce thickens slightly.
- Remove from heat and stir in vanilla extract.
- Let cool for 5–6 minutes.
- Step 7: Serve
- Pour half of the warm vanilla sauce over the bread pudding.
- Serve warm and enjoy your homemade Golden Corral Bread Pudding!
Notes
Use slightly stale bread for best results.
Do not pour very hot milk into eggs — it can scramble them.
The pudding should be soft, not dry.
Sauce thickens more as it cools.
Nutrition
Serving: 1sliceCalories: 291kcal (15%)Carbohydrates: 38g (13%)Protein: 6g (12%)Fat: 13g (20%)Cholesterol: 65mg (22%)Sodium: 210mg (9%)Potassium: 180mg (5%)Sugar: 24g (27%)Calcium: 120mg (12%)Iron: 2.4mg (13%)
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