by Jean Ross
(this is a variation of Caramel Monkey Bread.)
2 loaves frozen bread dough
1/2 cup margarine
1 cup brown sugar
1 large or 2 small boxes vanilla pudding (not instant)
2 tablespoons milk
Cinnamon to taste
Thaw bread, but not raise (approximately 8 to 9 hours in refrigerator).
Break 1 loaf in chunks in bottom of 13x9 inch cake pan (ungreased).
Melt butter; mix in brown sugar, pudding mix, milk and cinnamon.
Pour over dough. Break second loaf into chunks over top; let rise 2 1/2 to 3 hours.
Bake 25 to 30 minutes at 350. Let cook 10 minutes and flip out onto a tray.