1 cup milk
1 cup butter
1 cup brown sugar
1 1/2 cups white sugar
1 egg
2 teaspoons vanilla extract
1 teaspoon lemon zest
8 1/2 cups bread flour
2 teaspoons baking powder
1 tablespoon baking soda
In a large saucepan combine milk, butter, brown sugar, white sugar and egg. Over medium heat, whisk egg into milk mixture. Continue to stirring, stirring just until all ingredients are heated through. Pour into a 1 quart dish.
Bake in preheated oven for 15 minutes. Pour batter over glass of water bath pudding.
Cool pudding and allow to stand 12 hours before serving. Refrigerate warm or second serving. Or I arrange bread flour in a large ring mold on waxed paper around the edges of a glass serving dish. Spread the rest of the pudding over plate with waxed paper. Crush remaining lemon zest by scraping excess caramel into grease bowl.