A good way to re-integrate moisture back into stale/dry/tough bread products is to place them in a sealed paper bag, lightly mist the bag (contents inside) with water, then place it in the microwave on med for 1 to 2 mins. Moisture is introduced back into the product, while any excess is absorbed by the bag itself.
Freezer-burned ‘anything’ needs to go. Period. The food will never ‘taste’ the same, regardless of how moisture is added back into the food.
More often than not, I will immediately process the remainder into bread crumbs, either dehydrating them in a low, slow oven or keeping them sealed, dated and stored in the freezer.