2 loaves frozen bread, partially thawed
1 (3 oz.) pkg. regular butterscotch pudding
Chopped walnuts (opt.)
1/2 c. butter, melted
1/2 c. brown sugar

Grease well a bundt pan or angel food cake pan.

Cut bread loaves into 18 (1") pieces. Place in alternate layers of 9" pan. Sprinkle pudding (dry) over top and sprinkle with nuts.

Melt the butter and brown sugar together, heat until well blended, don't boil. Pour over rolls.

Let stand overnight in refrigerator until thawed and slightly raised, 8 to 10 hours. Bake 30 minutes at 350 degrees. When slightly cooled, tip over onto a plate and serve.