I bought an unsliced loaf of rather dense, heavily-seeded multigrain bread. Even toasted, I can taste some of the alcohols that result from the yeast activity. This is not the sort of bread you'd want to use for bread pudding. Other than a strata, any ideas that will ameliorate the boozy factor? I was thinking of slicing very thinly and oven-toasting to turn it into something like melba toast but would rather not, since it's hard to hit the target between enough residual moisture that it molds, and burnt.