Best thing since...

The best thing since sliced bread is a quote that has been around since at least July 7, 1928, when the Chillicothe Baking Company first used an invention by Otto Rohwedder. This invention gave bakers the ability to pre slice bread and made it possible to sell pre-sliced loafs of bread. This invention created a world event in the baking industry.

Sliced bread can be found across the globe. Depending on the country and market, the slices tend to be standard except in the United Kingdom. There, sliced bread is sold as either "Extra Thick", "Thick", "Medium" or "Thin.”

In the Republic of Ireland, the most popular bread type is wrapped in wax paper with the slices conveniently sized for making sandwiches and toasts known as "sliced pan".

In Japan, the same halfloaf of bread is labeled by the number of slices you purchase Thin sliced crustless "sandwich bread" is also sold in Japan, since regular sliced bread is deemed too thick. In Canada and the United States, Texas Toast is a type of packaged bread which is sliced at double the typical thickness of most slices of bread.

For anybody wondering what to do with their extra bread lying around, here is a bread pudding recipe.

Southern Bread Pudding

Ingredients:

3 cups granulated sugar.

5 large beaten eggs

2 cups milk

4 teaspoons vanilla extract.

3 cups cubed allow to stale overnight in a bowl bread.

1 cup packed light brown sugar.

1/2 cup melted, plus 1/4 cup softened butter.

1 cup chopped pecans.

1 beaten, for the sauce egg.

1/4 cup brandy

Preheat the oven to 350º. Grease a 13 by 9 by 2-inch pan. Cube or tear apert your bread and toast. Mix 2 cups granulated sugar, 5 eggs and milk in a bowl; add 2 teaspoons vanilla. Pour over cubed bread and let sit for 10 minutes. In another bowl, mix and crumble together brown sugar, 1/4 cup softened butter and pecans. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven. For the sauce: Mix 1 cup granulated sugar, 1/2 cup melted butter, 1 egg, and 2 teaspoons vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.