Cut 2 loaves of Rhodes sweet dough into about 16 pieces. In a bundt pan layer in this order twice: 1/2 to 3/4 c brown sugar 1/2 pkg vanilla or butterscotch pudding mix (not instant) 1/2 c of chopped nuts 1/2 cut-up dough Chunks of butter. Repeat for second layer.
Set on counter over night, covered. In morning pour 1/2 c half & half around the edge. Bake at 350º for 35 minutes.
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