Preheat your oven to 350°F (175°C). Generously butter an 8x8 inch or similar 2 quart baking dish.

Spread the cubed bread on a large baking sheet. Toast in the preheated oven for about 10 to 12 minutes, or until it’s lightly golden and dry to the touch.

Spread half of the toasted bread cubes into the bottom of the prepared baking dish. Sprinkle half of the mixed berries evenly over the bread. Gently press them down a bit.

Top with the remaining bread cubes, creating a second layer. Then, scatter the rest of the berries over the top.

In a large bowl, whisk together the 4 large eggs and 3/4 cup of granulated sugar until they are pale and slightly fluffy.

Slowly whisk in the 2 cups of milk, 2 teaspoons of vanilla extract, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. If using, add the lemon zest now.

Carefully and slowly pour the custard mixture evenly over the bread and berries in the baking dish. Gently press down on the bread with a spatula or the back of a spoon to ensure every piece is submerged.

Let the dish sit at room temperature for at least 20 to 30 minutes. For an even more decadent result, you can prepare it up to this point and let it soak in the refrigerator for a few hours or overnight.

Just before baking, drizzle the 2 tablespoons of melted butter over the top of the pudding and sprinkle with the remaining 2 tablespoons of sugar.

Bake for 45 to 55 minutes, or until the custard is set and the top is golden brown and puffy. A knife inserted into the center should come out clean.

Let the bread pudding rest for at least 15 minutes before serving to allow the custard to firm up. Serve just as it is or with one of the suggested accompaniments.