Spelt Bread Pudding

Preparation time: 20 mins Cooking time: 60 mins Medium Serves: 6-8


Spelt technically isn't gluten free, but this recipe is wheat free.


  • 1/3 cup raisins/currents
  • 1/3 cup liqueur (Brandy, B&B, Glayva)
  • 1/4 cup butter or margarine, melted
  • 5-6 slices dry spelt bread (from loaf I made in my breadmaker)
  • 2/3 cup packed brown sugar
  • 2/3 teaspoon cinnamon
  • 1/4 teaspoon allspice or Chinese Five Spice
  • 4 eggs
  • 1/4 teaspoon salt
  • 2/3 teaspoon vanilla
  • 2 cups milk


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Soak raisins/currents in Brandy or Liqueur.
  3. Cut bread into small pieces into a casserole dish. Drizzle melted butter or margarine over bread, mix.
  4. Mix sugar, cinnamon and Five Spice and pour over bread mixture and mix together.
  5. In a medium mixing bowl, combine eggs, milk, raisin mixture and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  6. Bake in the preheated oven for 60 minutes, or until the edges get golden brown.



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