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To make Golden Corral-style bread pudding at home, soak cubed stale French bread in a custard of milk, eggs, sugar and vanilla. Top it with cinnamon, nutmeg and melted butter, then bake at 325°F for about 45 minutes until golden and set. This is a copycat built from the dessert’s well-known components, not an official recipe. Serve it warm, ideally with vanilla sauce.
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What Is Golden Corral Bread Pudding?
It is the warm, soft bread pudding served on the dessert line at Golden Corral, the American buffet and grill chain. It is typically made with cubed bread baked in a sweet, spiced egg-and-milk custard and served with a vanilla sauce.
This version uses cubed French bread, milk, eggs, sugar, vanilla, cinnamon, nutmeg and butter. The vanilla sauce is what makes it feel like a buffet pudding rather than a plain baked custard.
How Close Is This to the Golden Corral Version?
It is close in style, but I can’t promise an exact match because the restaurant doesn’t publish its recipe. I built this from the components people consistently describe: soft cubed bread, a creamy custard, warm spice and a golden top.
Expect the same comforting, spoonable texture. Small differences in bread type, sugar and sauce are normal for any copycat, and you can adjust the sweetness and richness to your own taste.
Why Make This Copycat at Home?
It uses pantry staples and turns leftover bread into a dessert for a crowd. You can assemble it ahead and bake it just before serving, and a 9-inch dish yields generous portions. Here you control the sugar and the portion size, which a buffet line doesn’t allow.
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What Does It Taste Like?
It tastes sweet, creamy and gently spiced. The inside is custardy and tender, the cinnamon-butter top turns golden and slightly crisp, and the vanilla adds a rounded, almost caramel-like finish. Raisins add chew if you use them.
What Ingredients Do You Need?
Exact amounts are in the recipe card below. Here is what each ingredient does:
- Sugar: This adds sweetness to the bread pudding. The amount can be adjusted according to personal preference.
- Cubed White Bread: The base of this dessert, French bread works best for a soft and creamy texture.
- Whole Milk: This adds creaminess to the bread pudding. You can also use half-and-half or heavy cream for a richer taste.
- Eggs: They help to bind the ingredients together and add richness.
- Pure Vanilla Extract: This adds flavor to the bread pudding. You can also use almond or rum extract for a different taste.
- Ground Nutmeg and Cinnamon: These spices add warmth and depth of flavor to the bread pudding.
- Butter: Melted butter is used to grease the baking dish and add richness to the bread pudding.
- Raisins: These are optional, but they add a burst of sweetness and texture to the bread pudding.
How Do You Make Golden Corral Bread Pudding?
Follow these eight steps. Use day-old bread, or dry fresh cubes first (see the tip below).
Step 1
Preheat the oven to 325°F.
Step 2
Grease a 9-inch baking dish with butter.
Step 3
In a large bowl, combine the milk, eggs, sugar, and vanilla extract. Whisk until the mixture is smooth with no streaks of egg.
Step 4
Add the cubed bread to the bowl and stir until the bread is evenly coated. Let it sit for 10 to 15 minutes so the cubes drink up the custard.
Step 5
Pour the bread mixture into the prepared baking dish.
Step 6
Sprinkle the nutmeg, cinnamon, and melted butter over the top of the bread mixture.
Step 7
Bake for 45 minutes or until the top is golden brown and the center no longer jiggles. A knife inserted in the middle should come out with no liquid egg.
Step 8
Remove from the oven and let cool for 10 minutes before serving. The custard finishes setting as it rests.
What Are the Best Tips for Perfect Bread Pudding?
- Use stale bread. It absorbs custard without turning to mush. If your bread is fresh, spread the cubes on a tray and dry them at 300°F for 10 to 15 minutes.
- Mix the sugars. A blend of white and brown sugar gives a deeper, more caramel flavor.
- Serve warm, not piping hot. Ten minutes of rest gives clean scoops and a better custard texture.
- Fix a dry pudding early. If the cubes look dry before baking, stir in a few tablespoons of milk or cream.
- Add extras sparingly. Dried fruit or nuts work well, but too many crowd the custard.
What Sauce Goes With It?
A simple vanilla sauce is the classic partner. This is my own quick version, not a restaurant recipe. Simmer 1 cup heavy cream, 1/3 cup sugar and 2 tablespoons butter for 4 to 5 minutes, then stir in 1 teaspoon vanilla.
It should coat the back of a spoon. Spoon it over each warm portion just before serving.
Is This the Same as Golden Nugget or Old Country Buffet Bread Pudding?
Not exactly. Golden Nugget and Old Country Buffet are separate restaurants with their own versions, and I don’t have their recipes. Buffet bread puddings share the same basic method of cubed bread, custard and a sweet sauce, so this recipe is a good starting point for all of them.
To lean toward a different style, add raisins, swap in half-and-half for a richer custard, or finish with a different sauce.
Is There a Hungarian Bread Pudding?
Yes, Hungarian kitchens have a long habit of turning stale bread into baked milk-and-egg desserts, often with apples, walnuts or raisins. Máglyarakott, a layered baked dessert, is one example.
For a Hungarian-leaning twist on this recipe, fold in grated apple and chopped walnuts. They come into season in early autumn and pair well with the cinnamon.
How Many Calories Are in Bread Pudding?
Each serving is roughly 260 calories, 14 grams of fat, 31 grams of carbohydrates and 8 grams of sugar. These are estimates, and they climb with larger portions, raisins and vanilla sauce.
It is a treat dessert, so I’d serve a modest square. Pair it with fresh berries or sliced pears for fiber and freshness.
How Do You Store and Reheat Golden Corral Bread Pudding?
Cool it completely, then store it in an airtight container in the refrigerator for up to three days. To reheat, microwave a portion for about 30 seconds. For a crisper top, warm it covered in a 300°F oven for 10 to 15 minutes.
Can You Make It Ahead or Freeze It?
Yes to both. Bake it a day ahead and rewarm before serving, or freeze the baked pudding in portions in an airtight container or freezer bag for up to three months. Thaw overnight in the refrigerator before reheating.
What Can I Substitute in This Recipe?
- Butter: margarine or coconut oil.
- Milk: almond, coconut or soy milk. Expect a slightly thinner flavor.
- Raisins: dried cranberries or dried cherries.
- Nutmeg and cinnamon: pumpkin pie spice or apple pie spice.
Equipment
- large mixing bowl
- Whisk
- 9-inch baking dish
- measuring cups, and spoons
Ingredients
- 4 cups french bread cubed
- 3 eggs beaten
- 1.5 teaspoon Cinnamon powder
- 1 cup melted butter
- 1/3 teaspoon salt
- 3 cups Organic Whole Milk
- 1/2 cup dark brown sugar
Instructions
- Preheat the oven to 325°F.
- Grease a 9-inch baking dish with butter.
- In a large bowl, combine the milk, eggs, sugar, and vanilla extract. Whisk until the mixture is well combined.
- Add the cubed bread to the bowl and stir until the bread is evenly coated.
- Pour the bread mixture into the prepared baking dish.
- Sprinkle the nutmeg, cinnamon, and melted butter over the top of the bread mixture.
- Bake for 45 minutes or until the top is golden brown.
- Remove from the oven and let cool for 10 minutes before serving.
Notes
• Use a combination of white and brown sugar for a richer flavor.
• Add in some dried fruit or nuts for an extra layer of flavor and texture.
• Make sure the pudding is completely cooled before serving.
• If the pudding is too dry, add a few tablespoons of milk or cream before baking.
Nutrition
Can I Make It Gluten-Free, Vegan or Lower in Sugar?
Gluten-free: Use a sturdy gluten-free bread, dried well, since softer loaves collapse in custard.
Vegan: Replace the eggs with a vegan egg substitute, and use plant milk and plant butter. The texture will be softer and less custardy.
Lower sugar or diabetic-friendly: As written, it contains sugar and refined bread, so it is not a low-carbohydrate dessert. You can reduce the sugar or use a baking-friendly sweetener, and keep portions small. If you manage diabetes, check with your care team about how it fits your plan.
Final Thoughts
This copycat gives you the warm, creamy, spiced bread pudding feel of the buffet classic with simple ingredients. Dry the bread, let it soak, bake until just set and serve it warm with vanilla sauce. Let me know how yours turns out!
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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Lori covers a wide range of dishes on this site, including pies like impossible cherry and crazy crust apple, soups such as turkey chili taco soup, salads, sauces and dips, cocktails, and restaurant-style favorites like lettuce wraps and beef stroganoff. Readers can browse by dish type, pick a recipe that suits their meal, and use the sauces, breads, and dough as building blocks for their own cooking. Read more