Hmmm? This may sound strange, and it obviously hasn't been happening, but a friend recently shared a bottle of his homemade wine with me. Thus the thought.
To make the wine, a mold is introduced via the fruit (or a yeast). Then water and sugar are added. The mold feeds on the sugar, making alcohol.
I have even made wine using only water, red food dye for color, sugar, and yeast.
Question? If the item we are talking about is "sugar," and the bread contained even a slight amount of bread mold on it, wouldn't the introduction of any amount of moisture/condensation cause the formation of alcohol?
I did not do as well in college chemistry as I had hoped, but it sounds like it could happen??? It also might be tasty.
DocVan