French toast or bread pudding are good options.
I'd also try it as the substrate for a welsh rabbit -- good cheese melted with eggs and beer or tomato juice. Plate it in the kitchen and let it sit a bit and soak up the liquid.
Slices as crouton on top of soup -- slice it, top with cheese and broil until the cheese bubbles, then float it on soup.
Breadcrumbs -- there are lots and lots of traditional dishes that combine breadcrumbs with vegetables -- toppings for gratins, or sauteed greens where you throw breadcrumbs int just before serving.
As a sop in soup. We do soup-and-bread dinners fairly often, with thick chunks of homemade sourdough that we dip in teh soup.
Oooh..... mussels. Steam the mussels in garlic, white wine and herbs, and serve with slices of bread. Soak the bread in the pan broth until it's chewable.