Can you slice it, or is it rock hard? If you could slice it I think you could make bruschetta. I often toast the baguette slices for my bruschetta before assembling it.

Bruschetta

1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
2/3 cup grated Parmesan cheese
1/3 cup finely chopped red onion
2/3 cup diced roma tomatoes
5 tablespoons mayonnaise
½ c frozen chopped spinach, well drained
1/2 c finely chopped shrimp (optional)
Parsley flakes
1 French baguette, cut diagonally into 1/3 inch thick slices

Preheat the broiler.
In a medium bowl, mix marinated artichoke hearts, Parmesan cheese, red onion, tomatoes, mayonnaise, spinach and shrimp. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet. Sprinkle with parsley.
Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

Linda

We used to wet a brown paper grocery bag and put the bread in that and put it into a 300 degree oven for 20 minutes....but grocery bags now have all sorts of bad for you things in them so you can't use them for food any longer.
I wonder if wrapping it in wet parchment would work?
Linda

French Toast (let it soak thoroughly in the egg/milk mixture) or bread pudding would be a good way to use it.

Soak some of it in water and make Frikadellen. Here's one recipe...

Here is a link that might be useful: Frikadellen

What Linda said - brush it with water, not soaked through, and put in oven for 20-25 minutes

If it has gone that hard, then in my opinion it isn't fit to eat as regular or toasted bread. If it is just hard on the outside but still a little soft on the inside you could make croutons or bread cubes for stuffing/dressing. I know that you don't want to make breadbrumbs but if it is dry all the way through that is all it is fit for.

Ann

Yeah, it's like a baseball bat! We bought it hoping to use it this weekend, but I had to go into work and didn't get to it.

Stuffing is a good idea...hmmmm. I guess I could saw it in half, stick it in the microwave with a damp paper towel to soften it up. I could make the stuffing then freeze it. :-)

That's the kind I save to use in meatballs. Soak in milk or water then crumble up. If you can bust it up into three or four pieces it will work easier. If I have Italian torpedo rolls around for a couple days I'll purposely let them stay out and get like a rock. Then I can put them away until ready to use for meatballs since they won't mold pretty much forever if all the way dry.

As Azzalea says you could also soak it in a custard mix and make bread pudding.

I agree with Ann, even if you soften it, it will be chewy, not very good to eat.
Slice it and toast the small rounds, you can use them as crackers or the base for cold bruchetta.

make breadcrumbs and scatter them for the birds.
Jo