What are some alternative uses for bread heels? I often buy bread loaves at the store and use them for sandwiches, french toast, etc. I don't particularly like using the heels for those purposes though, because of the texture and taste - heels don't make for a good sandwich, they can't absorb the eggs for french toast, and they get way too crispy for regular toast (and don't soak up butter!). This means that I end up with dozens of leftover heels. 

I hate throwing away food, so... what are some alternative uses? Is there any good use for leftover bread heels?
Bread crumbs - dry them and grate them
Bread dumplings - some recipes, like serviettenknödel, work well with crust (for softer heels)
Crispbread - cut them into rectangles, and toast them for a long time in a low oven.  use to serve cheese (for more chewy heels)
Bread-thickened soups, such as sopa de ajo (for softer heels).
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