2 loaves frozen bread dough
1 stick butter
1 sm. box vanilla pudding (not instant)
3 tbsp. milk
2 tsp. cinnamon
1 c. brown sugar

Thaw dough overnight in refrigerator. Line bottom of greased 9 x 13 inch pan with pecans. Tear 1 loaf of bread into pieces and place on bottom of pan. Melt butter in milk then add brown sugar and cinnamon. Remove from burner, add dry pudding and stir until dissolved. Pour over dough in pan. Tear 2nd loaf in pieces and place on top and beside pieces in pan. Cover with greased waxed paper. Let rise until double in size. Bake at 350 degrees for 30 minutes. Turn onto a cookie sheet immediately.