Preheat oven to 350 degrees.
Toast bread slices in the toaster and then butter generously. Stack the toast and cut into ½ to 1 inch cubes.
Place bread cubes into a buttered 1 ½ quart baking dish.
Mix eggs, sugar, cinnamon, nutmeg, vanilla and salt in a separate bowl. Gently mix in the elderberries. Pour this mixture slowly over the bread cubes.
To keep the pudding from browning too much and becoming too crisp around the edges it is best to bake it in a larger casserole dish of about 1 inch of water.
Bake uncovered for 60 – 70 minutes or until a knife inserted into the center comes out clean.
Cool slightly and serve with whipped cream or ice cream.
Makes 6 servings.