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Monkey Bread
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Source: Joan Wooldridge
| 2 loaves | frozen bread dough |
| 1 stick | butter |
| 1 Lg box | butterscotch pudding |
| 2 Tbsp | milk |
| 2 tsp | cinnamon |
| 1 cup | brown sugar |
| 2 cups | chopped pecans |
Directions:
Grease Bundt pan.
Sprinkle with nuts.
Cut bread into walnut size pieces.
Fill in pan.
In a saucepan, heat together pudding, milk, butter, cinnamon and sugar.
Pour over dough.
Cover pan and let rise in refrigerator overnight.
Bake at 350 for 30 minutes.
Cool slightly, invert pan and enjoy!
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