If you’ve ever had the pleasure of dining at Golden Corral, you probably remember their bread pudding — that warm, cinnamon-scented dessert with a soft, custardy center and golden top.
It’s the kind of sweet that feels like a hug from the inside out, especially when it’s served with that rich vanilla sauce on top.
This Golden Corral–style bread pudding recipe brings all those nostalgic buffet flavors right to your own kitchen.
It’s simple to make, uses pantry staples, and turns leftover bread into something magical. Whether it’s a holiday, Sunday dinner, or just a rainy afternoon, this dish is pure, comforting goodness.
Why You’ll Love This Recipe
This bread pudding is soft, rich, and warmly spiced, with just enough sweetness and texture to make every bite memorable. The custard mixture soaks into the bread for a moist interior while the edges bake up slightly crisp and golden.
It’s also easy to prep ahead, endlessly customizable, and a total crowd-pleaser. Add raisins, nuts, or drizzle with homemade vanilla sauce — just like at the buffet. Serve it warm, cold, or even for breakfast (we won’t tell!).
What You’ll Need
For the bread pudding:
- 6 cups day-old bread, cubed (French or brioche work best)
- 4 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ¾ cup granulated sugar
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup raisins or chopped pecans (optional)
- 2 tbsp unsalted butter (melted)
For the vanilla sauce:
- 1 cup whole milk
- 2 tbsp butter
- ⅓ cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- Pinch of salt
Pro Tips
- Use day-old or stale bread for best texture — it absorbs the custard without turning mushy.
- Don’t skip the rest time — let the bread soak in the custard for 15–20 minutes before baking.
- Bake until just set — the center should be soft but not jiggly.
- Customize your mix-ins — raisins, chocolate chips, or nuts work beautifully.
- Warm the vanilla sauce just before serving — it’s the magic touch!
Tools You’ll Need
- Large mixing bowl
- Whisk
- 9×13-inch baking dish
- Small saucepan
- Measuring cups and spoons
- Spatula or spoon
- Foil (for covering)
Substitutions & Variations
- Dairy-free: Use almond or oat milk and dairy-free butter.
- Add-ins: Try dried cranberries, chopped apples, or chocolate chips.
- Top with ice cream instead of sauce for a fun twist.
- Bourbon sauce: Add a splash of bourbon to the vanilla sauce for an adult upgrade.
Make Ahead Tips
You can prep the bread pudding up to 24 hours ahead. Cover and refrigerate before baking.
Bring to room temp before placing in the oven. The vanilla sauce can also be made ahead and reheated gently on the stove.
Instructions
1. Preheat Oven and Prepare Bread
Preheat oven to 350°F (175°C). Grease a 9×13 baking dish with butter or spray. Add cubed bread to the dish.
2. Make the Custard
In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt.
3. Pour Over Bread
Pour custard mixture evenly over the bread cubes. Gently press down with a spoon to ensure bread absorbs the liquid. Let rest for 15–20 minutes.
4. Add Mix-Ins and Bake
Sprinkle raisins or nuts over the top if using. Drizzle with melted butter. Cover with foil and bake for 30 minutes. Uncover and bake an additional 15–20 minutes, or until golden and set.
5. Make the Vanilla Sauce
In a small saucepan, whisk sugar and cornstarch. Add milk, butter, and salt. Cook over medium heat, stirring until thickened (about 5–7 minutes). Remove from heat and stir in vanilla.
6. Serve Warm
Spoon warm bread pudding into bowls and drizzle with vanilla sauce. Add a scoop of ice cream if desired.
Leftovers & Storage
Store leftover bread pudding in the fridge for up to 4 days. Reheat individual portions in the microwave or warm in the oven covered with foil.
Sauce can be stored separately and reheated gently. Bread pudding can also be frozen for up to 2 months.
Recipe FAQs
1. What kind of bread works best?
French bread, brioche, challah, or any sturdy white bread works great. Avoid soft sandwich bread if possible.
2. Can I make this without raisins?
Absolutely! Raisins are optional — sub with chocolate chips, chopped dates, or leave out entirely.
3. Can I double the sauce?
Yes! If you love extra sauce, this recipe doubles easily.
4. Can I make this gluten-free?
Yes, just use your favorite gluten-free bread and check all ingredient labels.
The Final Scoop
This Golden Corral–style Bread Pudding brings classic buffet comfort home with rich vanilla custard, tender bread, and a dreamy sauce that makes it all sing.
Whether you’re craving nostalgia or just a seriously good dessert, this recipe is guaranteed to please.
Try it tonight and let me know in the comments how it turned out — or how you made it your own!