2007 BCS Champions

2007 BCS
National Champions

2003 BCS National Champions

2003 BCS
National Champions

1958 National Champions

National Champions

NCAA Baseball Championships:



DandyDon is proud to recognize David Toms as a great ambassador of the Tiger Nation.

Bread Pudding with Praline Sauce

Bread Pudding with Praline SauceThe Finished Product

I love bread pudding. When I visit a restaurant for the first time and this dish on the menu, there’s a good chance I give it a try. For the longest time, my favorite was a White Chocolate bread pudding made by the now-defunct Café des Amis restaurant in Breaux Bridge, Louisiana. Now I have a new favorite, and it doesn’t come from a restaurant. Nope, this tasty treat comes from my eldest sister, Karen Long, and instead of a white chocolate, bourbon, or rum-based sauce, it uses an outstanding Praline sauce to give it a Cajun flare. Give it a try and feel free to share the recipe with your friends. Just do me a favor – tell them where it came from and pronounce it the Southern way. That's praw-leen, not pray-leen :)

Bread pudding:

4 cups of cubed, dry French rolls or French bread*
8 eggs
1½ cups whipping cream
2 cups whole milk
2 cups sugar
½ tsp vanilla extract
¼ tsp almond extract
1 tsp cinnamon
¼ tsp nutmeg
pinch of salt


*If your bread is not dry/stale, cut into cubes and leave out uncoverd for several hours or dry it in the oven at low heat (175 degrees) for about 15-20 minutes.


Pour cubed bread into a buttered casserole dish or 13 X 9 baking pan.

Whisk eggs in large bowl to blend. Add milks, sugar, spices and extracts. Whisk to mix well.


Pour egg mixture over bread. Cover and refrigerate 2 hours or overnight.


Bake in a 350 oven for 1 hour or until puffy and golden brown. Cool slightly.

Pour praline sauce over warm pudding. Serve warm.

Praline Sauce:
(See Editor’s Note below)

½ cup whipping cream
½ cup whole milk
1 cup packed brown sugar
½ cup butter (1 stick)
½ cup chopped pecans
¼ tsp almond extract (could substitute ½ tsp vanilla extract)
pinch of salt


In a medium saucepan bring milks, sugar and butter to boil over medium high heat. Cook, stirring constantly for 3 minutes. Stir in pecans, extract and salt. Continue to boil until thickened to sauce consistency. Remove from heat and pour over bread pudding.


Editor’s Note: This sauce is so good that you might want to doube the recipe and keep half of it to pour over the individual pieces of bread pudding when you serve it.

Tonnere mes chiens c’est bon!



Hope you enjoy!

Scott Long






This web site is not officially affiliated with Louisiana State University. Opinions expressed herein are the property of Donald Long, Scott Long and friends, not Louisiana State University.