Golden Corral’s bread pudding has earned a legendary reputation among buffet enthusiasts. That warm, custardy dessert with its perfect balance of sweetness and texture keeps diners coming back for more. The good news? You can recreate this beloved comfort food in your kitchen with simple ingredients and straightforward techniques.
This copycat recipe delivers the same rich, satisfying flavors that make Golden Corral’s version so memorable. Whether you’re hosting a dinner party or simply craving that familiar taste, this homemade bread pudding will exceed your expectations.
Ingredients You’ll Need
For the bread pudding:
- 8 cups day-old bread, cubed (French bread or brioche works best)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 tablespoons butter, melted
For the vanilla sauce:
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
Preparing the Base
Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish. Cut your day-old bread into 1-inch cubes and spread them evenly in the prepared dish. Slightly stale bread works better than fresh because it absorbs the custard mixture without becoming too soggy.
Making the Custard
In a large mixing bowl, whisk together the eggs until well beaten. Add the whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk everything together until the mixture is smooth and the sugars have dissolved completely.
Pour the melted butter over the bread cubes, then slowly pour the custard mixture over the bread. Use a fork to gently press the bread down, ensuring every piece gets soaked with the custard. Let it sit for 15 minutes to allow the bread to fully absorb the liquid.
Baking to Perfection
Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out mostly clean. The pudding should have a slight jiggle in the center when done.
Creating the Vanilla Sauce
While the bread pudding bakes, prepare the signature vanilla sauce. In a small saucepan over medium heat, melt the butter. Add the brown sugar and whisk until it dissolves. Slowly pour in the heavy cream while whisking continuously. Let the mixture simmer for 2-3 minutes until it thickens slightly. Remove from heat and stir in the vanilla extract and salt.
Pro Tips for Success
The key to authentic Golden Corral flavor lies in using the right bread-to-custard ratio. Too much liquid makes the pudding soggy, while too little leaves it dry. Day-old brioche or French bread provides the ideal texture and flavor absorption.
Don’t skip the resting period after combining the bread and custard. This step ensures even distribution of flavors and prevents dry spots in your finished dessert.
For extra richness, some home cooks add a handful of raisins or a sprinkle of pecans before baking. While not part of the original Golden Corral recipe, these additions complement the flavors beautifully.
Serving and Storage
Serve the bread pudding warm with a generous drizzle of vanilla sauce. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for special occasions.
Leftover bread pudding keeps in the refrigerator for up to four days. Simply reheat individual portions in the microwave for 30-45 seconds or warm the entire dish in a 300°F oven for 10-15 minutes.
Bring the Buffet Home
This Golden Corral bread pudding recipe proves that restaurant-quality desserts are within reach of any home cook. With basic pantry ingredients and simple techniques, you can enjoy this comforting treat whenever the craving strikes. The combination of custardy bread and rich vanilla sauce creates a dessert that’s both nostalgic and satisfying.
