Using angel food cake as the base of a bread pudding yields a much less hearty and less filling dessert than a traditional bread pudding. I think you'll enjoy the texture and the flavor of this lightened up (in texture if not in calories) fall dessert. The butterscotch pecans are fantastic as an accompaniment to this pudding or just by themselves. The original recipe is by Elizabeth LaBau of Sugar Hero for About.com, and you can find it here. I did make several changes to her base recipe which you'll see when you compare the two.