Golden Corral's Bread Pudding features soft, custard-soaked bread cubes infused with warm cinnamon and vanilla, topped with a smooth, velvety vanilla sauce, delivering a comforting blend of sweet and creamy flavors in every bite.
Equipments
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Baking dish
- Chef’s knife
- Cutting board
- Saucepan
- Rubber spatula
- Oven
- Cooling rack
- Ladle
Ingredients
- 8 cups cubed day-old bread
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- For Vanilla Sauce:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 tablespoon vanilla extract
Use day-old bread to ensure the custard soaks in properly, creating a soft and flavorful texture. Whole milk and heavy cream are essential for richness and creaminess in the custard base. Ground cinnamon and vanilla extract provide the warm, aromatic notes that define Golden Corral's signature flavor. Melted unsalted butter helps bind the ingredients and adds a smooth mouthfeel to the pudding. Your final result will closely replicate Golden Corral's Bread Pudding from their copycat menu, delivering the iconic sweet and creamy experience.
Instructions
- Preheat oven to 350°F (175°C).
- Grease baking dish.
- Cube day-old bread; place in baking dish.
- In mixing bowl, whisk eggs, milk, heavy cream, sugar, melted butter, cinnamon, vanilla extract, and salt.
- Pour custard mixture evenly over bread cubes.
- Gently press bread into custard with rubber spatula.
- Let soak 15 minutes.
- Bake 40-50 minutes, until set and golden.
- Meanwhile, melt butter in saucepan for vanilla sauce.
- Stir in sugar, heavy cream, and flour.
- Cook on low heat, whisking constantly, until thickened.
- Remove from heat; stir in vanilla extract.
- Cool bread pudding slightly on cooling rack.
- Ladle warm vanilla sauce over baked bread pudding before serving.
Substitution
Golden Corral's Bread Pudding copycat recipe uses day-old bread to absorb the custard mixture, so if fresh bread is all you have, lightly toast it to help it soak up the liquid without becoming mushy. Whole milk and heavy cream create a rich texture, but you can substitute evaporated milk or half-and-half for a lighter version without sacrificing creaminess. When making the vanilla sauce, stirring constantly prevents lumps from forming, ensuring a smooth, velvety topping. Your baking dish should be greased well to avoid sticking, and letting the bread pudding cool on a rack before serving helps it set perfectly. If you prefer a nutty twist, add chopped pecans or walnuts, folding them gently into the custard before baking.
Tips
Ensure your day-old bread is properly cubed to maximize custard absorption, which is key for that soft, custard-soaked texture. When pressing the bread into the custard mixture, do so gently to avoid tearing the bread but ensure it soaks evenly. Monitor the baking time closely; the pudding should be set and golden but not dry, which can happen if baked too long. Your vanilla sauce must be whisked constantly over low heat to prevent clumping and achieve a smooth, velvety consistency.
Nutritions
Golden Corral's Bread Pudding contains a rich combination of eggs, whole milk, and heavy cream that provide essential proteins, calcium, and healthy fats. The dish includes granulated sugar and butter, contributing to its sweet taste and higher calorie content, while cinnamon offers antioxidants and a warm spice flavor. One serving delivers carbohydrates from day-old bread, giving you energy with added fiber for digestion. Your indulgence in this creamy dessert should be balanced with mindful portion control to enjoy the comforting flavors without excess sugar or fat.
Storage
Store your Golden Corral's Bread Pudding in an airtight container to maintain its moist, custard-soaked texture and prevent it from drying out. Refrigerate for up to 3-4 days to keep it fresh and safe to eat, and reheat gently in the oven or microwave before serving. Keep the vanilla sauce separate in a sealed jar, refrigerated for up to a week, to preserve its smooth, velvety consistency.
Variation or Alternatives
For a richer flavor, replace whole milk with half-and-half or use a mix of cream and milk in the custard. You can swap day-old bread for brioche or challah to achieve a softer, more decadent texture. Instead of cinnamon, try adding a hint of nutmeg or cardamom for a subtle spice twist. Your vanilla sauce can be enhanced by folding in a splash of bourbon or rum for added depth and warmth.
Allergies
Golden Corral's Bread Pudding contains common allergens such as eggs, dairy (whole milk, heavy cream, and butter), and wheat from the bread and flour. If you have allergies to eggs, milk, or gluten, this dessert could trigger allergic reactions ranging from mild discomfort to severe anaphylaxis. It's important to check ingredient details carefully and consult with staff or a healthcare professional if you have food sensitivities to ensure your safety.
Why this recipe?
Golden Corral's Bread Pudding is beloved for its rich, creamy texture and perfectly balanced sweetness infused with cinnamon and vanilla notes. The dessert combines soft, moist bread pieces with a custard base, creating a comforting and indulgent treat that appeals to a wide audience. You will find that making a copycat version allows you to customize ingredients to your taste while recreating the nostalgic flavors at home. This recipe is worth trying because it delivers a satisfying dessert experience that mirrors the popular menu favorite without dining out.