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RecipesReviewed September 20267 min read

Golden Corral Bread Pudding Recipe: Copycat Style with Warm Vanilla Sauce

Golden Corral's bread pudding is a dessert-bar favorite. This home version has a creamy custard center, golden edges and a warm vanilla sauce.

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Illustration of a baking dish of bread pudding with glaze
Makes12 servings
✓ Reviewed September 2026By the Golden Corral Prices Guide editorial team† = estimate or varies by restaurant
Quick answer

This Golden Corral bread pudding recipe (an original copycat-style version) uses 8 cups of day-old bread cubes soaked in a custard of milk, cream, eggs, sugar, vanilla and cinnamon, then baked at 350°F for 40 to 45 minutes. Serve it warm with vanilla sauce.

Why this bread pudding works

Bread pudding turns stale bread into a rich dessert. The key is enough custard to soak in and a bake long enough to set the center without drying the top.

Bread pudding recipe

Prep20 minCook45 minTotal95 minYield12 servingsPer servingabout 320 cal

Ingredients

  • 8 cups (about 10 oz) day-old bread cubes, such as white bread, brioche or rolls
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 3/4 cup (150 g) granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup raisins (optional)
  • 3 tbsp melted butter for the pan
  • Vanilla sauce: 1/2 cup butter, 1 cup sugar, 1/2 cup heavy cream, 1 tsp vanilla

Instructions

  1. Heat the oven to 350°F (175°C). Brush a 9x13-inch dish with melted butter.
  2. Spread the bread cubes in the dish and scatter the raisins over them.
  3. Whisk the eggs, sugar, vanilla, cinnamon, nutmeg and salt, then whisk in the milk and cream.
  4. Pour the custard over the bread. Press gently and let it soak for 15 minutes.
  5. Bake 40 to 45 minutes until puffed, golden and set in the center (160°F).
  6. For the sauce, melt the butter, stir in sugar and cream and simmer 3 minutes. Off the heat, stir in the vanilla.
  7. Serve the pudding warm with sauce.

Tips for the best bread pudding

  • Use stale bread. Fresh bread turns mushy. Dry cubes in a 300°F oven for 10 minutes if needed.
  • Let the cubes soak. Fifteen minutes gives an even custard.
  • Cover with foil if the top browns too fast.
  • Add pecans, chocolate chips or apples for variation.

Storage and reheating

  • Refrigerate leftovers up to 4 days.
  • Reheat a slice in the microwave for 30 seconds.
  • Freeze baked pudding without sauce for up to 2 months.
Pair it with warm rolls from our yeast rolls recipe for a full homestyle spread.

Flavor variations

  • Chocolate: add 1/2 cup chocolate chips.
  • Apple cinnamon: fold in 1 cup diced apples.
  • Pecan praline: top with chopped pecans and brown sugar.
  • Bourbon sauce: add 1 tbsp bourbon to the sauce after cooking.

Keep planning: related Golden Corral guides

These guides pair well with this page.

Bread pudding: common questions

Day-old white bread, brioche or leftover dinner rolls all work.
Assemble and refrigerate overnight, then bake in the morning.
The center is set, and a knife comes out clean.
No. It is an original recipe inspired by the classic dessert-bar style.
Yes, use 3 1/2 cups of milk in total for a lighter pudding.
Golden Corral Prices Guide editorial team
Golden Corral Prices Guide editorial team

We research restaurant information, test recipes and update pages when details change. Independent and not affiliated with Golden Corral.

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