You can make a Panzanella salad. I made it with 7-grain instead of Tuscan bread and it was great.

http://www.davidlebovitz.com/2005/06/an-italian-solu-1/

French toast! Never tried it with 12-grain but really, is any bread soaked in egg, vanilla, sugar and cinnamon going to be bag? I think not. Maybe Naan wouldn't be such a good choice but I think you could make this happen with 12 grain.

ps Bad not Bag, and French toast freezes very nicely.

bread pudding or an egg strata

Agreed on the bread pudding. Make a whiskey sauce to go with it - yum!

yup, bread pudding for sure, savory or sweet.

Croutons too - toss with olive oil, salt, and garlic powder and toast them up.

Stuffing! Add a little onion, celery, apples, your favorite stock and a dash af a dry white wine. Bomb!

You could put it in the food processor and make bread crumbs to use in meatloaf, meatballs, hamburgers, etc.

Look up stale bread egg souffle. They are surprisingly easy and there are tons of different types.

yes, bead pudding with a whiskey sauce & a dollop of vanilla ice cream!!

i make strata with it:
http://theactorsdiet.wordpress.com/2010/07/30/erik-e-strata/

I second MGee07's suggestion about making bread crumbs. You can just dry out the loaf and crush it. If you don't like the taste of the bread you won't like it in many of the suggestions above.

Go find some ducks that are hungry!

cut into cubes and sauteed in a pan with lots of garlic and olive oil, it will make pleasantly nutty tasting croutons for a salad.

I second the croutons suggestion - they're really easy to make, and delicious to boot.

You can use it to thicken a vegetable soup. I know this sounds strange but it worked excellently with an acorn squash and apple soup I made.

I toast mine and about 30 seconds before I take it out of oven I put some low fat cheese and than either low fat ham or smoked salmon (depending on whether the Dow had gone up or down the day before). This is my 2 hours before the gym breakfast. Multigrain bread is the easiest way to add complex carbs to my diet - no brown rice or beans to cook, but I suspect portion-wise it is the most expensive.

Um... I've made bread pudding with dark-grained disliked breads and... um... this may accentuate many of the disliked qualities. The result is very dark and very gummy, and the amount of sugar required to overcome whole-graininess is kinda skeery.

Stuffing, on the other hand, might work if you mix in some normal bread and use a lot of onion and strong-flavored sausage.

Bread crumbs are your huge win. Very, very crisp toast with a lot of butter and jelly may also prove tolerable.

(with love from a fellow whole-grain hater)

A lovely vegetarian nut bake: it uses both whole wheat and white bread crumbs, but you could use whatever you liked. It's delicious. At Thanksgiving last year even the non-vegetarians loved it.