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1 loaf frozen bread dough
4 oz. pkg. butterscotch pudding (not instant)
1/2 c. brown sugar
1/2 c. chopped nuts
1 tbsp. ground cinnamon
6 tbsp. melted margarine


Thaw dough in refrigerator overnight. Quarter loaf lengthwise; cut each quarter into 8 cubes (32 in all). Combine dry pudding, brown sugar, nuts and cinnamon; dip each cube into melted margarine then pudding mixture. Place in greased tube pan or bundt pan, 2 or 3 layers. Drizzle remaining margarine and sprinkle remaining pudding mixture over all. Cover and let rise 1 hour. Bake at 350 degrees for approximately 20 minutes. Let stand in pan 2 minutes before inverting onto plate.

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