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It's a one-of-a-kind recipe that's perfect for both breakfast and dessert. Copycat Golden Corral Bread Pudding is an inspired way to either start or end your day. It's an easy baking recipe that is baked in a small pan but is bursting with flavor. It's a comfort food classic that can be enjoyed all year round.

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Place in an 8"x8" well−oiled, or non stick sprayed pan. Place in a preheated oven at 350 degrees for about 40 minutes, check with toothpick. If it's ready, the toothpick will come out clean. When done set aside. Mix all ingredients together and bring to a boil for 3 − 4 minutes, stirring constantly.

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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)

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To bake the bread pudding to perfection, preheat the oven and pour the mixture into a greased baking dish. Ensure that the bread is fully soaked in the liquid. Bake the pudding for about 40 minutes or until it turns golden brown and puffy. Once done, remove it from the oven and let it cool slightly before serving.

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Crafting the Golden Corral Bread Pudding. Now that we've assembled our ingredients, let's dive into the delightful process of creating Golden Corral's signature Bread Pudding. Step 1: Preparing the Bread. Cubing the Bread: Start by cubing the day-old bread into bite-sized pieces. The slightly stale bread is ideal as it absorbs the custard.

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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.

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Unwrap the bread pudding from the plastic wrap. Place the unwrapped bread pudding in a microwave-safe dish. Heat the bread pudding in the microwave in 20-30 second intervals, checking and stirring between intervals until it's heated evenly throughout.

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Bake for 25-30 minutes or until golden brown. Meanwhile, prepare the vanilla sauce. In a medium saucepan over medium heat, melt butter and then stir in the vanilla, milk, flour, sugar, and salt. Whisk continuously until thickened and bubbly. Pour warm vanilla sauce over the warm bread pudding and serve.

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Place milk, butter, sugar, vanilla, flour, and salt in a saucepan. Bring to a low boil for 3 to 4 minutes, stirring constantly. Remove the vanilla sauce from the heat and cool for 5 minutes. To serve the bread pudding: Pour half of the sauce on warm bread pudding. Place the remainder of the sauce in a serving bowl.

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Inspired By Golden Corral Pot Roast. On hectic days, this is so quick and easy to prep! Convenient packages of dressing and gravy combine to create a sauce worthy of a fall-apart roast. For a filling meal-in-one, serve with mashed potatoes and ladle the juices over top. —Arlene Butler, Ogden, Utah.

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At the heart of any good bread pudding is, of course, the bread. Golden Corral typically uses day-old or slightly stale white bread for its pudding. This choice allows the bread to absorb the custard mixture without becoming overly mushy, creating a perfect balance of softness and structure. 2. Custard Creation

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Preheat the oven to 350 degrees. Scald milk and butter together in a small saucepan. Remove from heat and set aside. Beat eggs and add salt, brown sugar, and cinnamon. As soon as the milk is cool enough, add the egg mixture, making sure that it does not curdle. Stir the bread cubes carefully, but do not beat.

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Warmth and scald the milk and butter collectively. Take away and put aside. Beat eggs in a big bowl. Add brown sugar, cinnamon, and salt to the overwhelmed eggs.

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Preheat the oven to 350 degrees F. Grease a 8x11 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.

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Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. In a large mixing bowl, combine the milk, sugar, eggs, vanilla extract, cinnamon, and nutmeg. Whisk until well blended. Add the torn bread pieces to the milk mixture and let them soak for about 15 minutes.

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Brenda Gantt here! I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.