Elderberry Bread (Spelt) & Butter Pudding

by Michelle on December 8, 2009 · 3 comments

in Healthy Breakfast,Healthy Desserts

Elderberry Bread & Butter Pudding



  • 10 pieces whole meal/whole grain spelt bread, bread cut into triangles & crust removed
  • 1 1/4 cup of organic unhomogenized cows milk (or use almond, rice, oat or coconut milk etc.)
  • organic unsalted butter (or coconut butter or avocado oil), melted
  • 1 cup of organic dairy cream (or use organic coconut cream)
  • 1 tsp. real vanilla extract
  • 2 tbsp. real maple syrup
  • 3 organic free range egg yolks, whisked
  • 2 tbsp. fruit jam or marmalade, melted (try using my recipe for Whole Lemon  and Strawberry Jam)
  • 2 tbsp. organic elderberries


  • 1 baking dish
  • 1 small saucepan
  • a tea strainer
  • a jug


  1. Oil your baking dish with butter or oil. Pre-heat the oven to 160 degrees C.
  2. Remove the crusts off the bread and cut it into triangles. Spread the butter and jam/marmalade thinly on the triangles. Put the bread aside for step #6.
  3. Now to make the custard: –
  4. In a small saucepan add the milk, cream, vanilla extract, 1 tbsp maple syrup and elderberries. Cook on a medium heat for about 5 minutes. In a bowl seperate the eggs. Whisk the egg yolks (discard the egg yolks*)- as your whisking the yolks add one tablespoon of milk mixture at a time to temper the milk. Keep adding the milk and whisking until it is all mixed together (to help to avoid lumps).
  5. Pour the custard thru a strainer (the berries will pile up in the strainer) into the jug.
  6. Do the first layer of the bread- sprinkle berries over the bread, add another layer of bread and the rest of the berries and one more layer of bread to cover the berries.
  7. Pour all the milk & the other tablespoon of maple syrup over the bread and leave to soak for half an hour.
  8. When it’s time to bake- place the baking dish into a baking tin. Add water so it reaches half-way up the baking dish. Cover the dish loosely with tin foil and cook for 15 minutes with tin foil on then for 15 minutes with the tin foil taken off (a total of 30 minutes). Carefully take the dish out of the baking tin (the water will be very hot!) and put the dish on a wire rack or cork board.
  9. Serve with organic cream, yoghurt or on its own!

Tip: If you don’t have anything to do with the egg whites you can freeze them in an ice cube tray and then once frozen, store them in an air-tight zip-lock bag in the freezer to use for something else.


Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

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{ 3 comments… read them below or add one }

Katie December 13, 2009 at 9:50 am


New post, new music, new giveaway.
Happy Weekend WOOP WOOP!



wildcraft diva July 27, 2012 at 7:55 am

I have included a photo and link to this in my list “What to do with Elderberries”.
Hope that’s ok with you?
Great post, thanks for sharing.


Michelle July 27, 2012 at 10:22 am

That’s no problem at all.Thanks so much for asking & sharing my recipe :).


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