1/2 cup warm milk
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a medium nonstick skillet over medium heat, heat milk and lemon juice; reduce heat to low. Stir in salt; cook, stirring constantly, until mixture thickens.
Put lemon mixture into the bottom of a large single loaf pan. Place bread over the lemon mixture and spoon champagne over the bread. For best results, measure for yourself.
Bake 35 minutes in the preheated oven, until golden brown. Serve warm or cool. Entire loaf covered with aluminum foil.