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Golden Corral Bread Pudding

recipe at a glance
Rating: 5/5 5 stars
5 reviews
2 comments


recipe is ready in 1-2 hrs time: 1-2 hrs

serves/makes:   8

  

recipe id: 12350
cook method: oven, stovetop

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ingredients

3 cups French bread, cubed and partially dried
1/2 cup melted butter
2 cups whole milk
2 eggs beaten
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup brown sugar (dark)
***White Sauce***
1 cup whole milk
2 tablespoons butter
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon flour
1 dash salt

directions

Scald milk and butter together. Remove and set aside. Beat eggs add brown sugar, and cinnamon. When milk is cool enough add egg mixture making sure that the egg mixture does not curdle. Add bread cubes and stir carefully, do not beat.

Place in an 8"x11" well-oiled pan. Place in a preheated oven at 350 degrees F for about 40 minutes, check with toothpick. When done set aside.

White Sauce: Mix all ingredients together and bring to a boil for 3 - 4 minutes, stirring constantly. Set a side for 5 minutes, pour about 1/2 mixture on warm bread pudding and place the remainder of sauce in a serving bowl for those that desire that little extra. Best served warm, but great at room temperature.


nutrition

534 calories, 21 grams fat, 73 grams carbohydrates, 13 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: gennyblake



ratings & reviews



number of 5 star votes on this recipe
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number of unrated comments on this recipe2



Guest at CDKitchen.com



recipe rating
Made this recipe for a party..it was a hit!!.. didn't scald milk..added everything together and added some of the sauce to bread pudding..and instead of milk usex sweetened condensed milk!!.. it was very easy and good!! : )



Guest at CDKitchen.com



recipe rating
This was heavenly!



Guest at CDKitchen.com



recipe rating
I agree that this isn't quite like Golden Corral but it's very, very close. What I did was because it was mentioned that it makes too much white sauce I stirred some of into the bread pudding part to make it more puddingy. That worked and tasted great! That way I had less white sauce left over and the texture of the bread pudding was more like Golden Corral's.



Guest at CDKitchen.com



recipe rating
I made this recipe after having it at Golden Corral and I thought it was FANTASTIC. The group of friends I served it to also loved it. My only thought is that the white sauce can be halved as I had much of it leftover. On the other hand, its so yummy, double the pudding mix and then you have plenty of white sauce and seconds to go around!



Guest at CDKitchen.com
Dec 9, 2009

gcgirl
question or comment
i work at golden corral and have not personally tried this posted recipe but i know exactly what is used in this recipe we use sweetened milk instead of whole milk and a white sugar instead of brown and we do not use egg salt or butter (although a little butter wouldnt hurt) and we just add everything in together in one pan without heating or scalding anything and bake it in the oven



Guest at CDKitchen.com



recipe rating
Don't bother with the white sauce. Without the sauce, it is exactly like Golden Corral's bread pudding.
Make only the top part of the recipe.
I also made a low-sugar, low-fat version. It was great. I used Splenda brown sugar, skim milk, and I Can't Believe It's Not Butter. You can also use egg whites instead of the whole eggs.



Guest at CDKitchen.com
Jun 6, 2009

cummings66
question or comment
This recipe does not come close to the real thing. It's OK and is edible but it's not something I would make again.

The real item is more of a pudding where this one is more of a bread with a candy topping. The two are nothing alike, there isn't any way I can think of to make it like the real thing. It's just far too different to do that.

Still looking for something closer.



Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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