3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 package of Cook and Serve Butterscotch pudding mix
1/2 cup butter
1 cup packed brown sugar
1/2 cup chopped walnuts or pecans (I used pecans)
1/2 cup raisins (I omitted)
1.Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch Bundt® pan (solid bottom).
2. Finely chop pecans/walnuts and sprinkle in bottom of Bundt pan. Shake half of a package of butterscotch pudding mix over the nuts.
3.Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using raisins, arrange them in and among the biscuit pieces as you go along.
4.In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
5.Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for a few minutes, then turn out onto a plate. The bread just pulls apart with the help of a fork (the nuts make it a bit messy but yummy!).