• Slice the bread into 1" cubes and spread onto a baking sheet. Set oven to 375°F and place bread in the oven while it heats up. This will help give the bread some texture. Check bread every 5 minutes, and remove when lightly toasted.
• When the bread comes out of the oven, add the bread to a large bowl and stir in the melted butter. Set aside.
• Prepare the custard by combining the eggs, milk, sugar, vanilla, salt and lemon zest. Whisk well.
• Prepare a 8 x 8 inch or 9x9 inch baking dish by lightly coating with butter.
• Rinse all berries (and allow to dry) and chop strawberries.
• Add about half of the prepared bread to the dish, then half of the berries. Follow with the remaining bread, and remaining berries.
• Press down the bread and berries, so they all fit snugly in the dish, and there are no large gaps.
• Pour the custard over the bread, pouring evenly over all areas. Press down the bread and fruit into the liquid, so the bread is mostly submerged.
• Bake, uncovered, for 45-50 minutes. Check after 40 minutes to make sure it's not getting too brown on top (add foil if needed to complete bake time).
• Remove from oven and allow to cool at least 20 minutes before serving.

Prepare the lemon sauce

• While the bread pudding bakes, prepare the lemon sauce by adding the butter, sugar, water and well beaten egg to a saucepan, and heating on medium heat.
• Continue stirring, and heat until the mixture thickens and comes to a boil.
• Remove from heat and stir in the lemon juice.
• Pour about 1/2 cup of the lemon sauce over the baked bread pudding, while it's cooling. Reserve the remaining sauce to pour on individual slices of the bread pudding, as it's served.