It looks pretty easy, definitely an option. I normally keep a supply of the dried variety.

Or I can just eat my silly sandwiches and not care what my coworkers think.

Into quarters and it might be less noticeable.

The bread pudding already posted is a splendid idea. What about making stuffing for a chicken or turkey? Also stuffed peppers; yum.

It was all squished up where it was grabbed
It bugged me so much. The manager kind of gave me a look but said okay no problem.
Smashed up bread is kind of a bummer. yeah funny looking sandwiches etc.

in the front passenger side all by itself.
if you care about your bread, care enough to treat it like royalty!

for the bread I buy, as well as eggs. I'm picky about bread; one of those who really do consider it the staff of life!

I've been too focused on protecting the eggs and I've lost sight of the importance of the bread.

the bread got squashed somewhat as usual. Fortunately I was able to squeeze here and there until it looked pretty good.

A sub sandwich got almost completely flattened.

Worse, I was horrified to see an egg carton with one side crushed in quite a bit. Fortunately only one egg was actually affected, thanks for reminding me to put on my meal-planning card to poach this egg right away.

The main reason for this was probably the gallon of milk. But I've carried bags of groceries with a gallon of milk before without all this mayhem (except the bread somewhat). Not that the milk was in the same bag as the soft stuff, I'm careful not to do that, but still, 2/3 mile with bags bumping into each other. Will have to make a point to be more careful. I've never had eggs damaged before so I'm cogitating about that.

Another time I had a gallon plastic jug of milk leak in my backpack. What a mess. So even a backpack isn't safe

I walk 1 mile to the grocery store and only buy what I can fit in the duffel bag. So, snack items are mostly out and essentials are mostly in. But the bread and eggs can take a beating, that's one tradeoff.

Last edited Sat Aug 10, 2024, 04:29 PM - Edit history (1)

Can you put it in its own bag and put it up front with you? (I didn't notice my reply was edited by my cursor jumping around.)

Could you try slicing it thinly and pressing slices between 2 plates? The weight of the top plate might help a little.

Here's a recipe for croutons:

Butter (you can add some olive oil to the butter)
Grated Parmesan cheese
Garlic powder
Large skillet
Cookie sheet

Preheat the over to 375
Cut the bread into bite-sized pieces
Melt the butter in a large skillet, add the garlic and stir together. Add the bread bites all at once and toss quickly till the butter is absorbed. Dump the buttered breads on the cookie sheet and spread to a single layer. Sprinkle with Parmesan. Bake in the oven about 10 minutes and stir once or twice. Remove from tje over, and let them cool. I don't follow a recipe. I would cut 3 or 4 slices of bread, and use 1/4 to 1/3 cup of butter, lavish on the Parmesan and garlic. The croutons have the best flavor and texture!

You can make a crust with bread crumbs and butter or olive oil and make quiche or other savory pies.

Here's a recipe for mushroom souffle, basically a rich stuffing.
skillet,cut or torn into pieces
oven 325
pie plate, 8 x 8 cake pan or casserole dish, sprayed with oil or buttered
1/4 to 1/3 loaf of bread
3 or 4 eggs, cracked into a bowl and stirred
4-8 ounces of mushrooms, clean and sliced
butter or olive oil
onion
chopped garlic
any kind of shredded cheese, at least 1 cup, divided
salt
pepper
Saute the onion and mushrooms till soft, and fresh garlic and seasonings and add to the bread. Swirl some water around the pan and pour it on the bread. Mix it till all is moist. Add the eggs and most of the cheese. Mix that all together. If it is dry, add a little more water. When it is the textrue you want, transfer it to the pan and pat down lightly. Cover and bake for about 35 minutes. Then spread the rest of the cheese on the top, and let it finish 5-10 minutes. Serve warm

Finally Irish bread pudding
Skillet
Oven 325
Casserole, greased
Bread, cut into chunks
Butter 1/4 to 1/2 cup
Eggs 1 for each slice of bread
Vanilla 1 tbs
Sugar or monk's fruit (about 2 tbs per egg, more to taste
cinnamon 1 tsp
nutmeg 1/2 tsp
allspice 1/4 tsp
Milk, cream, coconut milk or combination

Use 1 egg to each slice of bread. Use 1 cup of milk for every 2 eggs. Crack the eggs into a medium to large mixing bowl and add the milk, sugar, spices and vanilla. Set aside. Melt the butter in a skillet and add the bread chunks. mix to coat the bread with the butter. Set aside to cool slightly. Then put them in the casserole and mour the egg mixture over the bread. Cover and bake for40 minutes to 1 hour until a knife comes out clean. Baking time will depend on the size of your casserole dish. If you use a larger dish, the mix wion't be as think, if you use a smaller dish, the mix will be thicker. Serve warm or cold.

I don't use exact measures. Except for the first recipe, you can find the others online

I used a recipe online which is similar to yours. It used 12 slices of the bread but only 8 eggs and 4 cups of milk. It has the cinnamon and vanilla, but not the nutmeg or allspice. I didn't need a skillet, just the mixing bowl and baking dish. It's basic but that's OK, warm out of the oven it's great! We'll try it cold tomorrow. The consistency is good, I'll keep the ratios the same next time but may add in raisins.

If I use monk fruit, it is a low carb treat

He said training was how to put delecates in the bags first, eggs, then drop the heavy stuff, water mellons, in next. He said extra points for having sugar or flour under the eggs before the watermelon drop.

Yes he was kidding. He also said he would feed his sisters kids a 5 pound bag of sugar before sending them home.....