I have stale while grain baguette bread but tomatoes and basil aren't in season to make panzanella! Any ideas of what to do?

So many great ideas already! You could also freeze the bread and make the panzanella when tomatoes and basil are in season. I use stale bread for croutons, as others have mentioned. There are many lovely ways to spice them up, or add Parmesan to them.

Ottam Ottolenghi's bread fritters sound very odd, but they're really, really good.

You can find the recipe in their book "Jerusalem," or the bread fritter recipe here http://waywardoven.blogspot.com/2013/03/bread-fritters.html .

Chunk it up, toss into your food processor, whirl until fine, spread on a baking sheet, pop into a hot oven, toast until brown, cool, bag, freeze and VOILA: bread crumbs when ever a recipe calls for them. This is my favorite way of disposing of loaves that have begun to grow stale.

Garlic soup! This one looks especially appealing: http://foodwishes.blogspot.com/2013/04/celebrating-national-garlic-day-with.html

I wholeheartedly recommend Merrill's "Cooking for Clara" sausage and greens strata. It is delicious! http://food52.com/recipes/25367-strata-with-sausage-and-greens

In winter I love to boost the fill quotient of soups the way my Tuscan neighbors always do. A slice of stale bread per serving, toast it lightly, rub it with a cut clove of garlic, dribble it with a dose of good olive oil (extra-virgin, goes without saying), put it in the bottom of each serving bowl and spoon hot soup over the top. Just give the soup time enough to be somewhat absorbed into the bread and away you go!

French onion soup!

Bread pudding!

Bread & Butter pudding
Havn't made it for years ... But I think I'll make it tonight. Delicious

I've frozen day old baguette, cut in slices, then popped them directly in the oven (no defrosting necessary) to make crostini. With an earthy topping, like sauteed mushroom, or caramelized onions, and gorgonzola, whole grain would be delicious.

Making the Zuni Chicken is a fantastic idea!

If you're not sure what you want to do with it, I'd cube them and freeze them separately on a baking sheet. When hard, transfer to a zip lock bag. You can toast them later for croutons and season as you wish at that time. Or toast them and make crumbs of them.

Try the contest finalist! http://food52.com/recipes/3371-roasted-chicken-with-garlic-and-bread. I also love making versions of the Zuni chicken with bread salad: http://smittenkitchen.com/blog/2008/12/zuni-cafe-roast-chicken-bread-salad/

Pasta with bread crumbs:
http://leitesculinaria.com/91796/recipes-spaghetti-bread-crumbs.html

ok shameless self promotion but i just today posted about a winter panzanella on my blog! it calls for rye bread, but you could sub it for your baguette :) http://mynameisyeh.com/mynameisyeh/2013/12/rye-panzanella-salad

Make croutons for salad. Dice up the bread; toss with olive oil, salt and pepper. Place on baking tray and bake until golden brown in 375 degree oven, about 15 min

Ribolitta would be a good alternative. You begin by making a minestrone and then on the second day cube the bread and whisk it into the soup. Even though basil is not "in season" you can still find the hot house variety.