Turn your bread into cubes and place them on a baking pan. Should it not be already stale, place it in an oven with a temperature of 300°F (150 °C) and dry it down somewhat in 10 minutes or so. This aids in absorbing the custard so well without becoming mushy.

Place the eggs, milk, cream, sugar, vanilla, lemon zest, Lemoncello and salt in a large bowl and mix thoroughly. It must smell like sunshine, clouds of vanilla.

Put the bread cubes in your prepared, greased baking dish. Pour the custard mixture into the top and press the bread down to ensure that all the pieces are covered. Allow it to rest 15- 20 minutes to absorb all the lemon.

Melted butter should be drizzled on top, and baked at 350°F (175 o C) approximately 45 to 50 minutes, or until the top is golden, and the interior is only solid. The sides are to be a bit crispy, and the center should bounce a little when shaken in the pan.

As the pudding is baking, put the cream, milk, sugar, and butter in a small saucepan and cook them over medium heat. Whisk and allow the sugar to dissolve and the butter to melt. Then add the cornstarch slurry, which is mixed continuously until the sauce becomes slightly thick. Take off the heat and add Limoncello, lemon zest, and a pinch of salt.

Prepare the bread pudding in bowls, whereby each portion is heaped with the bread pudding, and the warm Limoncello sauce is poured. You can garnish it with a twist of lemon zest it or a dollop of whipped cream, should you feel like being fancy.