Golden Corral Bread Pudding

Golden Corral Bread Pudding
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)


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 for about 40 minutes, check with
toothpick. When done set aside.


White Sauce:
1 Cup whole milk
2 tablespoons butter
1/2 Cup granulated sugar
1 teaspoon vanilla
1 tablespoon flour
dash of salt


Mix all ingredients together and bring to a boil for 3 − 4 minutes,
stirring constantly. Set aside for 5 minutes, pour about 1/2 mixture
on warm bread pudding and place the remainder of sauce in a serving
bowl for those who desire that little extra. Best served warm, but
great at room temperature.
Golden Corral Bread Pudding 25