Originally Posted by
madamekelly
I would use at least some of them to make bread pudding. It is a favorite here. I have never had a bread pudding actually cool off. Top it with a swirl of Carmel sauce for a real treat.
My first thought was bread pudding, too. Be sure to put lots milk, cinnamon and vanilla in it. It probably needs to sit around for hours or over night to soak up the liquid before it is baked.