Most of mine end up in compost (nothing I can do to use all the grain from a 10-12 lb batch in 3 weeks to a month). I always save some for bread, though. For most batches, I scoop out four 1 cup scoops & put them in ziploc baggies & stick 'em in the freezer. Whenever I use my bread machine to make bread, I just add a baggie of spent grain to the ingredients. I set the machine for a slightly longer cycle because of the extra grain & it always comes out great. Lots of texture & character added.
Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
On Deck: Old Rasputin, Northstar IPA, Ur-bock Dunkel