I think it's definitely a cost cut more so than just a change in supplier. The traditional Tonga Toast was made with sour dough bread where as the new recipe is a completely different bread. I've heard someone report it was sliced french bread. If it were just a change in supplier, why not continue to use sour dough from that supplier? Obviously loaves of french bread are cheap. Heck, if I go to the bakery section in Walmart, I can get a loaf of french bread for $1 whereas the sour dough is almost $4.