4 loaves frozen bread
2 sticks butter
1 lb. box brown sugar
2 pkg. regular vanilla pudding mix (not instant)
1/2 c. milk
1 c. crushed pineapple, well drained
1 c. chopped pecans

Can substitute raisins and cinnamon instead of pineapple.

Make ahead: During day thaw frozen breads in refrigerator.

Melt pudding mixture - butter, brown sugar, pudding mix and milk in saucepan and stir over heat. Grease three 9 inch round pans. Cut 2 loaves of bread dough into 1 1/2 chunks and distribute evenly among the 3 pans. Spoon pineapple and pecans over dough. Cut up remaining 2 loaves bread dough and divide among the 3 pans. Pour pudding mixture over all 3 pans. Cover with foil and refrigerate overnight. Bake in preheated oven at 325 degrees for 50-60 minutes.