Set aside. Place cake mix, pudding mix, buttermilk, melted butter, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute.

Reheat the reserved rum-raisin glaze and pour over the warm bread pudding. Allow bread pudding to cool for 12 to 15 minutes before slicing into it. Serve with ice cream.

1 cup chopped pecans 1 cup raisins Method: Grease a 10-inch cheesecake pan then set aside. In a large mixing bowl, combine milk, eggs and sugar. Using a wire whisk, blend ingredients well.

9. Set the cake, in the pan, on a wire rack to cool completely. Ease a narrow knife between the cake and the sides of the pan to loosen it. Turn the cake out and set it right side up on a cake plate.