You could make bread pudding, or a strata:
Bread Pudding with Fresh Berries
Ingredients:
16 slices of bread
6 Tbs unsalted butter, melted and cooled slightly
5 large eggs
¾ cup granulated sugar
3 cups milk
1 cup heavy cream
1 Tbs vanilla extract
pinch of salt
¼ tsp nutmeg
Fresh berries
Blackberry Syrup
Instructions:
Set a rack in the top third of the oven. Preheat the oven to 350°F. Grease a 9×13-inch glass or ceramic baking dish.
Tear the bread into bite-sized pieces, add them to the baking dish and drizzle them with melted butter. In a large bowl, whisk the eggs with the granulated sugar, milk, cream, vanilla extract, salt and nutmeg.
Pour the milk mixture over the bread, pressing gently to be sure all the bread is moistened well.
Bake in the upper third of the oven for about 45 minutes, or until the top is lightly browned and the custard is set. Transfer the baking dish to a rack and let rest for 15 minutes.
While the bread pudding is baking, macerate the berries in the syrup. Serve the pudding in individual bowls topped with the macerated berries and a drizzle of their liquid.
Italian Sausage, Cheese, Mushroom, and Tomato Strata
Ingredients:
2 cups bread, cubed
¼ cup Pecorino Romano cheese, grated
6 large eggs
12oz milk
½ tsp dry mustard
½ tsp salt
1 cup shredded Italian four cheese blend
¼ lb bulk Italian sausage
½ cup sliced mushrooms
1 medium tomato, seeded and chopped
Instructions:
Coat a baking dish with cooking spray. Put the bread cubes in the dish and sprinkle them with the Pecorino Romano cheese. In a large bowl, whisk together the eggs, milk, mustard, and salt. Pour the egg mixture over the bread cubes and allow them to soak up the egg mixture, covered, in the refrigerator for at least 4 hours, or overnight.
Heat the oven to 350°F.
In a non-stick frying pan, sauté the Italian sausage until cooked through. Add the mushrooms and continue to sauté until the mushrooms are tender. Add the chopped tomato and heat through. Add the sausage mixture to the baking dish and fold it in gently. Spread the shredded cheese evenly over the top of the mixture.
Bake the strata, uncovered, in a 350°F oven for 60 minutes, until the mixture has puffed up slightly and is golden brown on top, and it doesn't shimmy when you shake the pan. Tent the dish with foil if the top is browning too quickly.
Allow the strata to cool for 5 minutes before serving. Serve by the large serving spoonful.