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Mariam's Overnight Coffee Cake

This coffee cake uses frozen bread dough available in most big grocery stores. You end up with colored ribbons of sweetness and flavor marbled all through the cake.

1.5 lbs frozen bread dough (half of a three-pound package)
1/2 C brown sugar
1 1/2 C butter (1/4 pound)
1 package instant pudding - vanilla, butterscotch, or your choice
Cinnamon (optional)
1/2 C chopped nuts (optional)

Thaw the bread dough and slice or tear it into many little pieces, perhaps 1-inch chunks or slices. Melt the butter and stir in the brown sugar and pudding mix. Layer the dough pieces loosely in a bread pan and drizzle each layer with the brown sugar and pudding mix before adding the next layer. Sprinkle cinnamon between the layers too if desired. When all the dough is in the pan, press it down to fill any gaps at the bottom or inside. This layering results in pudding and sugar being marbled all through the cake.

Cover loosely and let sit overnight to rise. Top with nuts if desired. Bake at 350 degrees for 30 minutes, or as directed on the bread dough package.