1 lb. frozen bread loaf
1/2 c. pecans, chopped
1 stick butter
2/3 c. light brown sugar
1 sm. butterscotch instant pudding, dry

Partially thaw bread. Sprinkle pecans in bottom of bundt pan. Melt butter. Cut bread in 4 strips lengthwise. Cut each strip into 8 pieces. Dip each piece in melted butter, brown sugar, then dry pudding mix. Place in layers over pecans. Pour remaining butter, sugar, pudding over top. Let rise 2 to 2 1/2 hours until doubled.