Begin with making the vanilla lemon oil. Place the lemon oil in a bottle. Scrape the seeds from the vanilla bean and add to the oil. Mix until well combined. Seal airtight. Set aside for at least 2 days to infuse.
Now you can make the migas. Line a baking tray with paper towel. Cut the bread into 1-2cm pieces. Heat the oil in a saucepan over low heat. Add the g
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