Put the bread in a pie plate and pour the milk over it. If it’s on the soft side, use little milk; if it’s hard, use more. While you're chopping everything else, return to the bread now and then and move it around, squeezing the wet pieces over the drier ones. When all the bread is soft, squeeze out the excess milk. Put it in a food processor and pulse just enough to break it up into coarse crumbs, then turn it into a bowl.