A light and fluffy dessert served with a delicious citrusy glaze.
Whisk together the half-and-half, limoncello, granulated sugar, vanilla, lemon zest, salt and eggs in a large bowl.
Butter a 2-quart casserole dish and add the bread cubes to the dish. Pour the custard over the bread and let stand 20 minutes.
Preheat the oven to 325ºF.
Cover the dish with foil. Bake, covered, for 20 minutes, then uncover and continue to bake until puffed, set and golden on top, about 25 minutes more.
Whisk together the confectioners’ sugar, limoncello and lemon zest in a small bowl. Pour the glaze on the warm bread pudding and serve.