1 Loaf frozen bread dough
3/4 C Nuts
1/2 pkg Butterscotch pudding (not instant)
1/2 C Brown sugar
1/2 C Margarine
1 tsp Water
Thaw bread for 45 minutes.
Grease Bundt (or other tube pan) well with butter (margarine) and sprinkle nuts all around bottom and sides.
Cut bread into 12 equal pieces and put in bottom of pan.
Combine last 4 ingredients in small saucepan and cook stirring constantly over medium heat until bubbles form and boil one minute.
Spoon over bread dough to coat each piece.
Cover lightly with kitchen towel and leave on counter overnight.
In the morning, bake at 350 degrees for 15-20 minutes.
Let cool for 5 minutes. Then flip onto a plate and let sauce drizzle over.