My small freezer under the fridge is completely full, so no room for surplus bread. Yesterday I cut half a crustless 50/50 loaf into fingers and croutons to eat with my home made soups. I spread on a baking tray, spray with oil then sprinkle with finely grated parmesan. Low oven (150) for about 20 minutes until dry.
That's reminded me Daisymae, a bread pud. Would have thrown half a loaf out tomorrow--use by 21st, so I'll check for mould and if it's okay I'll do that today. Sultanas from Christmas, stale bread the only fresh items will be eggs and milk 
I like grated nutmeg on top and a knob of butter while cooking. Great.
Savoury toast looks tasty too by way of a change.
This is where I miss mum's Welsh rarebit---she used stout ?
I use about 700g of grated tasty cheese, 2/3 rashers chopped bacon, 1 small chopped onion, 2 tablespoons tomato relish, 2 tablespoons tomato sauce, 1 or 2 tablespoons Worcester sauce, about a teaspoon of curry powder and two or 3 eggs - depending on size and how dry the mixture looks.
Then mix together and place about two tablespoons of mixture on large size slices of white toaster bread. Make sure you spread it right up into the corners of the bread,
Cook in reasonably hot oven until nice and puffed and brown checking that the underside of the bread is browned nicely.
These freeze well if they last this long - this makes quite a few though.
I use the white bread as I found that brown or grain bread stayed rather soggy. You can adjust the recipe if you like more bacon etc and I add parmesan cheese for extra taste.
Hope you enjoy an Australian favourite 
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