"Louise Bremner" <dame_zumari@yahoo.com> wrote in message
news:1goivby.1t7xuejgbury7N%dame_zumari@yahoo.com...
> Eat it before it has a chance to dry out.... (any attempt to keep the
> insides soft will turn the crust soggy as well.)

I used to work at this restaurant with a commercial steamer. A couple pumps
on the steamer would make the most fossilized french bread just perfect for
buttering -- for about 30 minutes.

> Or use dice the dried-out remains and deep-fry them as croutons, or
> grate them for breadcrumbs, or soak them in egg/milk and fry as French
> toast....

Or use it to make stuffing for your turkey.

-- 
Regards,
Ryan Ginstrom
ryang@gol.com