It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Copycat Golden Corral Bread Pudding
- add review
- #12350
No need to stand in the buffet line for this sweet treat. This homemade version is made with cubed French bread and served with a sweet white sauce.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
11 reviews
3 comments
ingredients
2 cups whole milk
1/2 cup melted butter
2 eggs
1/3 cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 cups cubed stale French bread
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
Preheat the oven to 350 degrees F. Grease a 9x11-inch baking dish.
Combine the milk and butter in a saucepan over medium-high heat. Cook to 170 degrees F then remove from the heat and set aside to cool.
In a mixing bowl, beat the eggs with an electric mixer until frothy. Add the brown sugar, cinnamon, and salt and mix well. When the milk mixture is cool, add to the eggs (if it is warm it will make the eggs curdle). Add the bread cubes to the egg mixture and stir with a spoon until just coated in the custard.
Transfer the bread pudding to the prepared baking dish. Place in the oven and bake at 350 degrees F for 40 minutes or until set in the middle. Remove from the oven and let cool while you prepare the sauce.
For the sauce, combine all the ingredients in a saucepan and whisk well over medium-high heat. Bring to a boil and cook for 3-4 minutes stirring constantly. Remove from the heat and let the sauce cool for 5 minutes.
Pour half of the sauce evenly over the bread pudding. Serve the remaining sauce on the side of the bread pudding. Best served warm.
recipe tips
Make sure the bread cubes are stale for better absorption of the custard.
Cut the bread into even cubes for uniform cooking.
Slowly temper the egg mixture with the warm milk to prevent curdling.
Let the bread soak in the custard mixture for a few minutes so the bread evenly absorbs the liquid.
Bake the pudding until it's just set to prevent overcooking and drying out.
For a richer sauce, you can add a tablespoon of heavy cream.
Serve the bread pudding warm.
Sprinkle a little cinnamon or nutmeg on top of the pudding before baking for added spice.
Gently stir the sauce while cooking to prevent it from sticking or burning.
Try adding raisins, chopped nuts, or chocolate chips to the bread pudding for variety.
common recipe questions
Can I use a different type of bread for this recipe?
Yes, you can use other types of stale bread like brioche, challah, or Texas toast. Regular sandwich bread can be used in a pinch but the texture will be different. The key is to use bread that's dry enough to absorb the custard.
Can I reduce the sugar in the recipe?
Yes, you can reduce the sugar, but it will affect the overall sweetness of the bread pudding and sauce.
How do I know when the bread pudding is done?
The bread pudding is done when it's set in the middle and a knife inserted comes out clean.
Can I make this bread pudding in advance?
Yes, you can prepare the bread pudding ahead of time and reheat before serving.
How should I store leftover bread pudding?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze bread pudding?
Yes, cool completely, then wrap tightly and freeze. Thaw and reheat in the oven.
Is there a substitute for the dark brown sugar?
You can use light brown sugar or a mix of granulated sugar and molasses as a substitute. Or, use a heat-safe brown sugar substitute.
Can the white sauce be made ahead of time?
Yes, make the sauce ahead and reheat gently, adding a little milk if it's too thick.
tools needed
Baking Dish: A greased 9x11-inch baking dish for baking the bread pudding.
Measuring Cups and Spoons: For measuring ingredients such as milk, butter, brown sugar, and cinnamon.
Mixing Bowl: For beating the eggs and combining the other ingredients.
Saucepan: A saucepan for cooking the milk and butter mixture, as well as for preparing the white sauce.
Whisk: Used to combine the ingredients in the saucepan for the white sauce and to beat the eggs before incorporating other ingredients.
Electric Mixer: For whipping the eggs until frothy.
Spoon: A spoon is needed for stirring the bread cubes into the custard mixture, helping to make sure they are evenly coated.
Spatula: For scraping down the sides of mixing bowls.
Cooling Rack: A cooling rack for allowing the bread pudding to cool while preparing the sauce.
what goes with it?
Caramel Sauce: Drizzle a simple caramel sauce over the bread pudding and white sauce for added sweetness and a rich, buttery flavor that complements the dish.
Whipped Cream: A dollop on top of the warm bread pudding enhances its creaminess and provides a light contrast to the dense texture.
Ice Cream: Serve alongside the bread pudding to create a warm and cold dessert experience; vanilla or cinnamon ice cream would pair well.
Fresh Berries: Add a side of raspberries or blueberries to introduce a tart component that balances the sweetness of the pudding.
Candied Nuts: Sprinkle chopped pecans or walnuts on top for added crunch and a nutty taste that contrasts with the soft texture of the bread pudding.
Coffee: Pairing the dessert with a hot cup of coffee enhances the overall flavor, as the bitterness of the coffee contrasts well with the sweetness of both the pudding and sauce.
Toasted Coconut: Sprinkle on top for added flavor and texture.
Maple Syrup: A light drizzle brings a new layer of sweetness that pairs well with the cinnamon.
nutrition data
534 calories, 21 grams fat, 73 grams carbohydrates, 13 grams protein per serving.
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.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
see more g - copy cat restaurant recipes
reviews & comments
May 3, 2020
This wasnât quite like Golden Corralâs, but it was the best homemade recipe Iâve found. Delicious, though if you donât have a sweet tooth like I do you might find it overly sweet with that decadent vanilla glaze. Adding this to my recipe book!
I found a better version but canât find it so looking for it again. I do know that from the dessert chef at Golden Corral is they used their yeast rolls as the bread not French bread. Try that and see - also white sugar not brown
November 23, 2018
Phenomenal! Always delicious! Hands down the best recipe!
September 2, 2018
finished baking and it was fast and easy everyone loved it
November 23, 2017
Made for a Thanksgiving desert it's amazing!
February 5, 2016
I made this yesterday and its very good. I used homemade cinnamon bread, Even cut down on the butter. Didnt use the sauce and its still good.
May 26, 2014
love it
March 18, 2014
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!! : )
December 17, 2013
This was heavenly!
July 11, 2013
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.
November 17, 2011
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!
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
October 14, 2009
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.
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.