Monkey bread

Grease a 13x9 inch baking pan. Break apart 1 loaf of bread into balls the size slightly smaller than golf balls and place balls/wads of it in the bottom of the pan. (There should be open areas between the balls of dough.) Melt the butter and add the milk, sugar, pudding mix and cinnamon, stirring together well. Pour 1/2 -3/4 of this mixture over the bread already in the pan- to cover the dough and run around it somewhat. If desired, drop some whole or chopped nuts, followed by the coconut, around the pan also. Break apart the second loaf of bread dough and place in the empty spots. Pour the remainder of the liquid mixture over top of the second dough additions and sprinkle with more nuts, if desired. Cover loosely with plastic wrap or wax paper sprayed with non-stick spray (to keep it from sticking as it rises). Let rise for 3-4 hours or until it has filled the pan and risen to the top or slightly higher than the top of the pan. Bake in a 350 degree oven for 20-30 minutes or just until they are lightly brown- watch them closely to make sure they do not get too dark (they will end up hard and dry). Allow to cool a few minutes before serving, but they are best served while still warm. They will have a lot of gooeyness on the bottom, so it is good to serve them top-down on the plate with the gooey bottom facing up.