If you’ve ever hit up Golden Corral’s buffet line, you’ve likely grabbed a dish of their steaming hot bread pudding. This simple dish is a fan favorite, with many diners ordering it ala carte. Everyone needs a good comfort dessert, so we can see why this recipe is so popular. We got to work and figured out the formula for the perfect duplicate, our Golden Corral Bread Pudding Recipe.
This dessert features hearty bread cubes soaked in an egg mixture that’s delicately spiced with cinnamon, nutmeg, and ginger. This gives the dish a custard-like effect, similar to a French toast bake. The Golden Corral Bread Pudding Recipe is topped with a sweet vanilla sauce that’s as creamy as it is mouthwatering. This recipe is perfect for family holidays, brunches, or those nights when you could use a little hygge. Without further ado, let’s get cooking!
The 411 on Bread Pudding
Bread pudding has historical roots in 11th-century England where it was originally a lower-class dessert. Humble citizens adored this sweet pudding, which was a unique way to use stale bread. English settlers brought the delicacy to America, where it became particularly popular in the South.
In fact, New Orleans festivals always contain an offering of bread pudding, though they serve it with a rum-based sauce instead of vanilla. And that’s just one of the ways you can make bread pudding. Some chefs add dried fruit, nuts, or a custard-style sauce like you see with our Golden Corral Bread Pudding Recipe. In Latin America, bread pudding is served savory-style, with plenty of cheese. These days, bread pudding is seen as a fancy ending to a meal, something that would have shocked our 11th-century friends. With a combination of frugality and sheer decadence, bread pudding will remain a staple in many homes for years to come.
Cost to Make Our Golden Corral Bread Pudding Recipe
If you visit Golden Corral, you can get an ala carte portion of their bread pudding for around $2.30. Rumor has it that the portions tend to be skimpy, and the cost is a little high for what you get – not to mention the price of the gas it takes to drive around town! In contrast, you can make an 8 x 8-inch pan of our Golden Corral Bread Pudding Recipe (serving 6-8 people) for just $7.56.
Keep in mind that this total may vary based on your location and ingredient availability. Here’s how that breaks down.
Bread Pudding:
- Butter: $0.50
- Milk: $0.50
- Eggs: $0.60
- Brown sugar: $0.25
- Cinnamon: $0.10
- Nutmeg: $0.10
- Ground ginger: $0.03
- Salt: $0.01
- French bread, stale: $2.00
Sauce:
- Half and half: $1.00
- Butter: $0.19
- Sugar: $0.25
- Vanilla extract: $2.00
- Flour: $0.02
- Salt: $0.01
Grand Total: $7.56
That massive difference breaks down to a little over $1 a serving if you divide your bread pudding into 8 portions. Now, you can enjoy a pan of freshly made Golden Corral Bread Pudding whenever your heart desires..at a way lower price than eating out.
How to Make Golden Corral Bread Pudding
Grab your ingredients and get ready to make a steaming hot pan of Golden Corral Bread Pudding.
Step One: Scald the Milk
Preheat the oven to 350℉ and grease an 8 x 8-inch pan. Place the butter and milk in a medium saucepan set over medium-low heat. Cook, stirring constantly, until tiny bubbles form around the edges. Remove from heat and set aside.
Step Two: Make the Egg Mixture
Whisk the eggs in a large bowl and add the brown sugar, cinnamon, nutmeg, ginger, and salt. When the milk mixture is at room temperature, add it to the egg mixture and beat well.
Step Three: Add Bread and Bake
Add the cubed French bread to the same bowl and gently mix, being careful to keep the bread cubes in one piece. Pour the mixture into the prepared baking dish and bake for 40 minutes or until the bread is golden brown.
Step Four: Make the Vanilla Sauce
While the Golden Corral Bread Pudding Recipe cools, add the half and half, butter, sugar, vanilla, flour, and salt to a medium saucepan set over medium-low heat. Bring to a boil and let simmer for 3-4 minutes, whisking constantly. Remove from heat and let sit for 5 minutes to thicken. Pour the sauce over the pudding and serve while warm. Enjoy!
What to Serve With Our Golden Corral Bread Pudding Recipe
Our Golden Corral Bread Pudding Recipe is excellent on its own, but you can always add fresh strawberries or blueberries for a beautiful presentation.
Storing Leftover Golden Corral Bread Pudding
Leftover Golden Corral Bread Pudding can be stored in the fridge for up to a week or frozen for up to three months.
Golden Corral Bread Pudding Recipe
Recreate your favorite Southern dessert with our Golden Corral Bread Pudding Recipe. This easy-to-make dessert features thick bread baked in a warmly spiced custard. The pudding is smothered in a creamy sauce filled with vanilla notes. This is the ideal dessert for cold months, but you can enjoy it whenever the mood strikes.
- 8 x 8 baking dish
- Medium saucepan
- Large bowl
- Whisk
Pudding
- ½ cup butter (melted)
- 2 cups milk
- 3 count eggs
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅓ teaspoon ground ginger
- ½ teaspoon salt
- 3 cups French bread (cubed, stale)
Sauce
- 1 cup half and half
- 3 tablespoons butter
- ½ cup sugar
- 2 teaspoons vanilla extract
- 1 tablespoon flour
- ¼ teaspoon salt
Preheat the oven to 350℉ and grease an 8 x 8-inch pan. Place the butter and milk in a medium saucepan set over medium-low heat. Cook, stirring constantly, until tiny bubbles form around the edges. Remove from heat and set aside.
Whisk the eggs in a large bowl and add the brown sugar, cinnamon, nutmeg, ginger, and salt. When the milk mixture is at room temperature, add it to the egg mixture and beat well.
Add the cubed French bread to the same bowl and gently mix, being careful to keep the bread cubes in one piece. Pour the mixture into the prepared baking dish and bake for 40 minutes, or until the bread is golden brown.
While the Golden Corral Bread Pudding Recipe cools, add the half and half, butter, sugar, vanilla, flour, and salt to a medium saucepan set over medium-low heat. Bring to a boil and let simmer for 3-4 minutes, whisking constantly. Remove from heat and let sit for 5 minutes to thicken. Pour the sauce over the pudding and serve while warm. Enjoy!