Welcome to Weekend Cook and Tell. Every Wednesday we peruse the food sections of various national newspapers in search of an inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.

When left with a loaf of past-its-prime bread most of us either toss it, freeze it, or reserve it for bread crumbs or croutons, all of which are perfectly respectable uses for that leftover loaf (well, aside from throwing it away). But if you are looking for something a little more thrilling than dry bread crumbs, this week's Boston Globe shared all sorts of wonderful ideas for repurposing bread in an article all about giving new life to old bread. Stale loaves can be transformed into everything from soups (think ribollita and gazpacho) to sweet breakfast treats such as pain perdu and almond-topped bostock.

For this week's challenge we want to see how creative you can get with a loaf of stale bread. This stale bread challenge is the perfect excuse to use up that baguette that's been sitting on top of the fridge or that bag of bread heals that's been growing in your freezer. It's time to break out your best panzanella recipes, richest French toasts, eggiest stratas, and tuna-stuffed pan-bagnats.

Show us photos of your most imaginative stale bread recipes Photograzing (make sure to include "Cook and Tell" in your submission title), and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your repurposed recipes, ideas, and experiences next Wednesday.