1 c. pecans, chopped
2 loaves frozen bread dough
1 stick butter
1/4 c. brown sugar
1 sm. box instant butterscotch pudding

Melt brown sugar and butter together. Pour into bundt pan. Add chopped nuts. Slice bread dough in one inch slices and place around bundt pan. Sprinkle pudding (dry) on top. Let rise overnight in refrigerator. Bake at 350 degrees for 30 minutes.