Ingredients

• 2 cups half-and-half
• 1/4 cup limoncello
• 3 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon finely grated lemon zest
• 1/8 teaspoon kosher salt
• 3 large eggs
• Unsalted butter, for buttering the casserole dish
• 5 cups cubed challah (about 8 ounces)
• 1/3 cup confectioners' sugar
• 1 tablespoon limoncello
• 1 teaspoon finely grated lemon zest

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Instructions

1. For the bread pudding: Whisk together the half-and-half, limoncello, granulated sugar, vanilla, lemon zest, salt and eggs in a large bowl.
2. 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.
3. Preheat the oven to 325 degrees F.
4. 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.
5. For the glaze: Whisk together the confectioners' sugar, limoncello and lemon zest in a small bowl. Pour the glaze on the warm bread pudding and serve.