Beyond Bread Pudding and French Toast

TucsonJim wrote:
Another option - Toast in the oven on a cookie sheet. When crunchy, run it through a food processor for bread crumbs.

Yes! Or just run it through the food processor w/o toasting and you have fresh breadcrumbs.

Extra bread is also useful for making what the Italian and French call a persillade. Does a luverly job of lightening and flavouring meatballs, meatloaves or just as a light herb filled stuffing.

I generally just put extra bread into a freezer bag until a need arises in the waste not, want not mode.

Oh and I just rememberer: a bread base makes a nice oven or crock potted base for a brunch type egg casserole like a stratta.