Copycat Golden Corral Bread Pudding Recipe

Who doesn’t love Golden Corral’s famous bread pudding? Now you can enjoy it in the comfort of your own home with this copycat recipe. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent dessert.

Ingredients:

• 10 cups of cubed stale bread (French or sourdough)
• 5 large eggs
• 1 ½ cups of granulated sugar
• 2 cups of milk
• 2 cups of heavy cream
• 2 teaspoons of vanilla extract
• 1 teaspoon of ground cinnamon
• 1 cup of raisins (optional)
• 1 stick of unsalted butter (melted)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13 inch baking dish with cooking spray.
3. Place the cubed bread in the baking dish.
4. In a large mixing bowl, whisk together the eggs, sugar, milk, heavy cream, vanilla extract, and ground cinnamon until well combined.
5. Pour the egg mixture over the bread and gently press down to make sure that all the bread is fully submerged in the liquid.
6. If you’re using raisins, sprinkle them evenly over the top of the bread mixture.
7. Drizzle the melted butter over the top of the bread mixture.
8. Bake for 45-50 minutes or until the top is golden brown and the custard is set.
9. Remove from the oven and let it cool for a few minutes before serving.

Optional Serving Suggestions:

Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. Alternatively, you can serve it with a drizzle of caramel sauce or a sprinkle of powdered sugar.

Tips and Notes:

• Make sure to use stale bread for this recipe as it will absorb the custard better.
• If you’re not a fan of raisins, you can omit them or substitute them with chocolate chips or dried cranberries.
• To make this recipe even more indulgent, you can add a splash of bourbon or rum to the egg mixture.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days. Simply reheat in the oven or microwave before serving.
• You can also freeze this bread pudding for up to 1 month. To reheat, let it thaw in the fridge overnight and then bake in the oven until heated through.

FAQs:

1. Can I use any type of bread for this recipe?

You should use French or sourdough bread for best results.

2. Can I use half-and-half instead of heavy cream?

No, heavy cream is necessary to make the custard for this recipe.

3. Can I make this recipe ahead of time?

Yes, you can prepare the bread pudding ahead of time and bake it just before serving.

4. Can I use a different type of dried fruit instead of raisins?

Yes, you can substitute raisins with dried cranberries or chocolate chips.

5. Can I use salted butter instead of unsalted?

It’s best to use unsalted butter in this recipe to avoid adding too much salt to the dish.

Wrapping Up:

This copycat Golden Corral bread pudding recipe is a truly indulgent dessert that’s perfect for any special occasion. It’s easy to make and can be customized to your liking with different add-ins or toppings. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly decadent treat.