Thaw one loaf of frozen bread dough for about 1/2 hour so that the dough can be cut. Slice dough in half, length-wise and then cut into six slices for a total of 12 pieces.
Thoroughly grease the bottom of a bunt pan. Place the chopped walnuts and the raisins evenly into the bottom of the pan. Then arrange the bread pieces in the pan.
Blend the butterscotch pudding and the cinnamon and sprinkle over the bread pieces. (Do not use the instant type pudding!)
In a separate saucepan bring the sugar, butter and brown sugar to a boil. Remove saucepan from heat and pour mixture over the bread pieces in the bunt pan. Cover the pan with a dish towel and let rise over-night on kitchen counter.
Bake bunt pan for 20-25 minutes at 350 degrees in a preheated oven. Let stand to cool for 2-3 minutes. Overturn bunt pan onto a large plate and serve. Will serve 10 to 12.