2 loaves frozen white bread dough
1/2 c. butter
2 sm. pkg. vanilla pudding (not instant)
2 tbsp. milk
1 tsp. cinnamon
1 c. raisins
1 c. nuts
1 c. brown sugar

Thaw dough overnight or approximately 8 hours (do not let it rise). Grease a 9 x 13 inch pan and spread nuts and raisins in the bottom. Break 1 loaf bread dough into walnut-sized pieces and lay over nuts and raisins.

Melt butter, pudding, sugar, milk and cinnamon. Pour over bread dough when mixed. Tear second loaf into walnut-sized pieces and place atop pudding mix. Let rise 2-3 hours (until doubled in size). Bake at 350 degrees for 25 minutes. Invert immediately on aluminum foil and pour any loose caramel over the top.

You can make the dough the night before, cover loosely with waxed paper and bake in the morning. They rise okay overnight.