Blend the butterscotch pudding and the cinnamon and sprinkle over the bread pieces. (Do not use the instant type pudding!)
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.
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.
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.