I recently bought a load of yeastless rusk for sausagemaking purposes (if you're unsure what yeastless rusk is, I purchased it here, where you can see a photo and brief description). It came in a much larger quantity than I need for these sausagemaking purposes. Obviously I could use the rest for making other sausages, but I've been thinking about other uses.
Yeastless rusk is used in sausagemaking as an alternative to the more traditional breadcrumbs (because it absorbs water better, see this question here), so my mind went straight to other instances where I'd use breadcrumbs. Stuffing is a pretty obvious one and based on its advantages over breadcrumbs ought to work pretty well.
Less clearcut to me is the case of breading food for deep-frying.
Is yeastless rusk likely to work as a sub for breadcrumbs for breading food for deep-frying, or is the slightly different texture, and greater absorption of water likely to cause issues?