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.


Bread Pudding

Golden Corral Copycat Recipe

Serves 8

1 quart whole milk
1 loaf French bread, broken into pieces
3 eggs
3 cups sugar
2 tablespoon vanilla extract
1 cup raisins
1/2 cup (1 stick) butter
1 (5 oz.) can evaporated milk (2/3 cup)
1 egg yolk, beaten
2 tablespoon bourbon

Pudding:  Preheat oven to 400 degrees. Coat an 8-inch square baking dish with cooking spray. Pour milk into a large bowl; add bread, crushing with the back of a spoon, and soak until all milk is absorbed. Add 3 whole eggs, 2 cups sugar, vanilla, and raisins; mix well. Spread mixture evenly into prepared baking dish.  Bake 40 to 50 minutes, or until firm and golden.

Sauce:  Before serving, in a medium saucepan, combine the butter, evaporated milk, 1 cup sugar, and egg yolk. Cook over low heat, stirring constantly, for 10 to 15 minutes, or until thickened. Stir in bourbon then serve sauce warm over bread pudding.