Having started with one small steakhouse, Golden Corral Corporation has grown into one of the nation's strongest family restaurant chains. The ability to adapt to changing tastes allowed Golden Corral to continue growing during the 1980s and 1990s as changes in eating habits and increased competition brought drastic change to the family steakhouse business. Success continued in the 2000s as well--by 2003 the company operated and franchised 467 restaurants throughout the United States, serving 167.5 million guests that year.

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Bread Pudding

















Golden Corral Bread Pudding
Copycat Recipe

Serves 8

PUDDING
3 cup French bread cubed and partially dried
1/2 cup melted butter
2 cup whole milk
2 eggs beaten
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup brown sugar (dark)


WHITE SAUCE
1 cup whole milk
2 tablespoon butter
1/2 cup granulated sugar
1 teaspoon vanilla
1 tablespoon flour
dash of salt
Instructions
Pudding

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

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

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