Butterscotch Bubble Loaf(Coffee Cake)

• 1 loaf Dakota Hearth white frozen bread dough, partially thawed
• 1/2 c. nuts of your choice
• 6 Tbsp. butter or margarine, melted
• 10 or 12 maraschino cherries (optional)
• 1/2 c. coconut
• 1 (3 to 3 1/2 oz.) pkg. regular (not instant) butterscotch pudding and pie filling
• 1/4 c. brown sugar
• 1/2 tsp. cinnamon

1. Generously butter a 12-cup Bundt pan or 9 x 9-inch pan. Arrange cherries if used, on bottom.
2. Sprinkle with coconut and nuts.
3. Cut loaf of bread into 24 pieces.
4. Place pieces in pan. Sprinkle with pudding mix, brown sugar and cinnamon.
5. Drizzle with remaining butter.
6. Let rise in a warm place until about double in size (about 3 to 4 hours).
7. Bake at 375u0b0 for 30 minutes.
8. Let stand about a minute.
9. Turn onto plate or wire rack which has been lined with waxed paper.

white frozen bread, nuts, butter, maraschino cherries, coconut, regular, brown sugar, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=578491 (may not work)