2 (16 oz.) loaves frozen bread dough, thawed
1 (3 3/4 oz.) pkg. regular butterscotch pudding mix
1 c. chopped nuts
1/2 c. brown sugar
1 tsp. cinnamon
1/2 c. butter, melted

Cut each thawed loaf into 16 equal pieces and set aside. In medium bowl, combine pudding mix, nuts, brown sugar, and cinnamon; mix well. Space half the bread pieces unevenly in bottom of a well-greased bundt pan or 9x13 inch pan.

Pour half the melted butter over them, and sprinkle with half the pudding mixture. Place the rest of the bread pieces among the first ones and cover with remaining butter and pudding mixture. Let rise, covered loosely, in refrigerator overnight.

Bake at 350 degrees for 30 minutes until well browned. Remove and immediately invert onto serving dish.