Categories: Breads, Breakfast 
      Yield: 10 servings 
  
      2    Loaves frozen bread dough 
           - (1 lb. loaves); thawed 
      1 c  Brown sugar; firmly packed 
      1 pk Vanilla pudding (regular) 
    1/2 c  Milk (or half-and-half) 
    1/2 c  Nuts; chopped, divided 
    1/2 c  Raisins; divided 
  
  Cut 1 loaf of dough into small pieces; place dough pieces in a greased 
  13x9x2inch baking dish. 
   
  Combine brown sugar, pudding mix, butter, and milk; mix well.  Drizzle half 
  of the brown sugar mixture over dough pieces; sprinkle with 1/4 cup nuts 
  and 1/4 cup raisins. 
   
  Cut remaining loaf of dough into small pieces; place dough pieces over 
  first layer.  Drizzle remaining brown brown sugar mixture over dough 
  pieces; sprinkle with remaining nuts and raisins.  Cover and refrigerate 
  several hours or overnight.  Bake at 325 degrees for 50 to 60 minutes. 
   
  Yield: 10 to 12 servings. 
   
  NOTE: chopped maraschino cherries and crushed pineapple may be substituted 
  for nuts and raisins. 
   
  SOURCE: Southern Living Magazine, sometime in 1979. Typed for you by Nancy 
  Coleman.