2 (3 ounce) packages instant lemon pudding mix
3 tablespoons lemon juice
1/2 cup milk
1 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 (8 ounce) packages cream cheese, softened
1 cup chopped fresh parsley
Combine the pudding mix, lemon juice, milk, sugar, salt, lemon zest and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes, stirring constantly.
Stir the flour, baking powder, baking soda, salt and lemon zest into the saucepan with the milk mixture. Bring to a boil, stirring constantly, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat. Stir in the cream cheese and parmesan.
Pour batter into a large bowl. Dip the prepared bread into the batter and turn to coat. Cut into squares or triangles.
Dip each cut of batter into 6 squares. Place into the pie hole. Enjoy!