Ingredients:
1 stick butter
1 large box of vanilla pudding (cooked type, non-instant)
1/2 to 3/4 cup brown sugar
1 loaf frozen bread dough
nuts, raisins (optional)

Directions:
Thaw bread dough.

Melt butter and pour into Bundt cake pan. Sprinkle chopped nuts and raisins onto butter.

In a bowl, mix together the dry pudding mix and brown sugar, and sprinkle over the nuts and raisins.

Drop thawed bread dough in golf ball size pieces over the ingredients in the Bundt pan. Let rise to double size.

Bake 350 degrees for about 30 minutes until done.