Sourdough, pane de casa, and baguettes can all be sliced roughly and made into a lovely panzanella salad. Raisin and fruit breads make delicious bread and butter puddings.
But what do you do with those half eaten loaves of super healthy, grainy, seeded breads? I turn them into fresh breadcrumbs and freeze them in single cup portions. This way, I always have breadcrumbs for use in savoury dishes, and always in useful sized portions to reduce the possibility of wastage.