Anyway, as I said, I won't let it go to waste.
Breadcrumbs have been in cookbooks since 1716. Technically the "crumb" refers to the inner soft part of the bread not the crust but I will use it all to make my breadcrumbs.
All I did was cut it up in pieces small enough to fit in my mini-chopper and (yup, hated the noise but had to use it) chopped them until they were... breadcrumbs.
Because the inside of the bread was still somewhat soft, I put the crumbs (several mini-choppers full) on a cookie sheet and put them in the oven so the pilot on the stove could dry them completely. You could use your dehydrator if you don't have a gas stove or just a nice sunny day if you have no dehydrator (beside the wood stove or heater might work as well).