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Why not take portobello mushrooms, remove stalk and chop. Chop smoked streaky bacon and onion and garlic and saute the chopped ingredients in a pan with olive oil. Season and mix with breadcrumbs and stuff the mushroom caps and bake in a hot oven until the stuffing is crispy on top and serve with a fresh salad for supper or lunch - Yum! (can always add some chopped red pepper for colour or some chopped chilli for kick - do your own thing, you can even vary the stuffing vessel for your favourite vegetable)

try sprinkling them with grated cheese and parmesan to make a crunchy topping for pasta bakes or veggies, or use left over crusts to make American style stuffing for poultry.

I have read some recipes that say they can be used to thicken stews etc.If making home-made burgers or sausages use some in your mix too

Place them on a baking tray, drizzle with garlic infused olive oil and slowly dry them in a low oven until crisp like croutons, you could try lots of flavour combinations, olive oil followed by various herbs, onion salt, chilli oil, etc., etc.

Just keep them in an airtight container and use them as snacks, or once dried break them up and use as croutons in soups or salads, you never know the rest of the family might eat them then aswell

Another thought : Chilled Almond Soup (Taste of Spain) use to help make up weight of stale bread needed in recipe?
If you go to Recipes and type in Bread & Almonds in Main ingriedients you will find a recipe from Ross Burden that looks quite good!

Bread Pudding! - mind you might need a couple weeks worth - depends on how much bread family eat! Stash and Freeze!
Cut off with a tad more bread and make into croutons

Stroll round nearest park/lake - feed the ducks and swans

PS always ate my crusts and hair never did curl!

How about a nice bread and butter pudding? Mixed with raisons soaked in alcohol or apple juice and a nice yummy set custard.