In a large skillet cook bacon over medium heat until crisp. Drain, reserving 2 tablespoons of the drippings in skillet. Drain bacon on paper towels; crumble bacon. Add brown sugar, Maple Nut Butter, and whipping cream to the skillet; stir until melted. Stir in vanilla and spice.
Lightly grease a 10-inch fluted tube pan; set aside. Cut thawed bread dough into 1- to 1-1/2-inch pieces. Arrange one-third of the bread pieces, half of the crumbled bacon, half of the pecans, and half of the raisins in prepared tube pan. Drizzle one-third of the whipping cream mixture evenly over the bread pieces. Top with another one-third of the bread pieces and the remaining bacon, pecans, and raisins. Drizzle with another one-third of the whipping cream mixture. Top with the remaining bread pieces and the remaining whipping cream mixture.
Cover and let rise in a warm place until almost double in size (about 45 minutes).
Meanwhile, preheat oven to 350 degrees F. Bake for 35 to 40 minutes or until bread springs back when lightly touched. Cool in pan on a wire rack for 10 minutes. Invert onto a serving platter; remove pan. Serve warm.
Maple Nut Butter
In a food processor combine butter, pecan halves, and maple syrup. Cover and process until nuts are finely chopped. Store leftover mixture in refrigerator and serve with pancakes, waffles, or French toast. Makes about 1-1/2 cups.