The term 'bread soaked in liquid' is often referred to as SOP, which is an acronym for 'soaked in panade'. Panade is a mixture of bread and liquid, usually milk or water, that is used to soften the texture of the bread. It is commonly used in dishes such as French toast, bread pudding, and stuffing. The liquid helps to break down the starches in the bread, making it easier to digest and giving it a softer texture.