What's the best use for a stale brick-hard baguette?

Pain perdu - soak in egg and milk (can also add honey and/or orange zest) for 10 min or so and saute in butter. Sprinkle with powdered sugar and/or syrup.

Pappa al pomodoro - an italian bread and tomato soup! http://www.jamieoliver.com/recipes/vegetarian-recipes/bread-tomato-soup-pappa-al-pomodoro

bread crumbs or Tuscan bread salad.

Croutons. Slice (or hack depending on how hard) into bite-sized chunks. Toss with melted butter with garlic and herbs of choice. Bake on a baking sheet at 400 for 5 minutes, then check and stir, bake another 5-10 minutes (check to prevent burning). Remove from oven and cool. Transfer to airtight container. They keep for a long time. You can also freeze very successfully.

You might be able to use the bagel freshening technique --- not so that it's a fully functional baguette again, but may get to the point of being able to make the slices or cubes for bread pudding etc. If memory serves, a quick run under cold water, put in a paper bag, run in microwave a very short time, maybe 15 seconds. Anyone have the specifics?

But you have to admit the lol factor of "robbolita"! In either spelling, great idea.

Sorry. Stupid iPad autocorrect. I meant "ribbolita"

Robbolita!

bread pudding. cut into cubes or slices, soak in milk/egg overnight, bake and enjoy.

Bread crumbs. Zap them in a food processor.