Back when I was growing up, with six in the family, we almost never had leftover bread. Now that I'm cooking for one, I often find myself struggling to use up a loaf of good crusty bread before it goes stale. I love homemade croutons, but I don't eat a lot of salads, so it seems like a the hassle outweighs the use I'd get out of them. (Of course, now that the weather is turning chillier, and soups are once again making regular appearances on my menu, having a supply of good, garlicky croutons on hand seems like a good idea.) Breakfast bread pudding is an option, but I rarely have time to bake and enjoy it in the morning, even on weekends.
My recent browsing of the New York Times series called "Recipes for Health" led me to this recipe for a bread pudding that is savory rather than sweet. The assembly is relatively quick and easy, and the 40-50 minute baking time leaves you plenty of time for other things--like a side dish. I recommend braised greens with some sort of legume, like cannellini beans or chickpeas. It's a rustic, versatile dish that seems like it would lend itself well to variations. Don't be shy with the herbs and cheese--they contribute to the strata's most excellent woodsy, robust flavor.