Golden Corral Bread Pudding Recipe

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Golden Corral is renowned for its mouthwatering buffet spread, and one of the standout desserts that keeps guests coming back for more is their delectable bread pudding. This classic comfort dessert is a delightful combination of soft, custardy bread and warm, comforting spices. With a touch of sweetness and a hint of cinnamon, it’s a dessert that brings back fond memories of home-cooked meals. In this recipe, we’ll show you how to recreate that beloved Golden Corral Bread Pudding in your own kitchen.

Golden Corral Bread Pudding Recipe

Recipe by Emma SmithCourse: DessertCuisine: AmericanDifficulty: Moderate


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Cooking time




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  • 8 cups (about 8 slices) day-old French bread, torn into bite-sized pieces

  • 4 large eggs

  • 2 cups whole milk

  • 1 cup granulated sugar

  • 1/4 cup unsalted butter, melted

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon salt

  • For the Vanilla Sauce:
  • 1/2 cup unsalted butter

  • 1/2 cup heavy cream

  • 1/2 cup granulated sugar

  • 1 teaspoon pure vanilla extract


  • Making the Bread Pudding:
  • Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  • Place the torn French bread pieces in the prepared baking dish.
  • In a large mixing bowl, whisk together the eggs, whole milk, granulated sugar, melted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.
  • Pour the egg mixture evenly over the bread pieces, making sure all the bread is soaked.
  • Let the bread pudding sit for about 15 minutes, allowing the bread to absorb the custard mixture.
  • Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the center is set.
  • Making the Vanilla Sauce:
  • While the bread pudding is baking, prepare the vanilla sauce. In a small saucepan, melt the butter over medium heat.
  • Stir in the heavy cream and granulated sugar. Cook, stirring constantly, until the sugar is completely dissolved and the mixture thickens slightly, about 5-7 minutes.
  • Remove the saucepan from heat and stir in the vanilla extract.
  • Once the bread pudding is out of the oven, drizzle the warm vanilla sauce over the top.
  • Allow the bread pudding to cool slightly before serving.


  • Day-old or slightly stale bread works best for bread pudding, as it absorbs the custard without becoming too mushy.
  • For an extra special touch, you can add raisins, chopped pecans, or a handful of chocolate chips to the bread pudding mixture before baking.

Also Checkout: Bacon and Egg Mac and Cheese Recipe

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