Pecans
2 loaves frozen white bread
1 box butterscotch pudding, not instant
1 stick butter
1/2 c. brown sugar
1/2 tsp. cinnamon

Grease a Bundt pan. Put down layer of pecans. Break both loaves into small balls (about 20). Add on top of the package of pudding (dry).

Melt butter and mix with sugar and cinnamon. Pour on top. Cover and refrigerate overnight. Bake next day for 20 minutes at 350 degrees. Immediately invert on serving plate.