Breadsmith Extends its Reach

The Ronald McDonald House wants to thank Breadsmith of Sioux Falls for their  supply of a variety of breads to the guests who stay here.  Each week, what is  not sold in stores goes into the hands of those who can use it.  With their  generosity, there are plenty of garlic loaves or honey wheat toast warming  in the kitchens at our two houses. Ronald McDonald house staff employees  typically cut the bread to make for easy access for the guests. Current owner  Janet Ryan remembers offering bread to local non-profits at least eleven  years ago, and it might go back even farther beings that Breadsmith has been in Sioux Falls for fifteen years. Ryan shares, “The Ronald McDonald House is part of the group that participates  in our community-based program to use the unsold bread from our stores.  Beings that we’re a small business in a community the size of Sioux Falls, we  are alive because of community support.  Beings that the community is good  to us, we are then able to give back.” Breadsmith is focused on being community-based by taking part in local events  and causes on a regular basis. Not only selling an affordable product, but  donating our efforts to those who are in need of it. Each location donates  day-old bread to shelters and soup kitchens, as well as gift certificates and  bread orders to assist local fundraisers. Below is a sample of a featured recipe from Breadsmith’s website. It looks like a wonderful holiday breakfast.

Banana-Stuffed French Toast

1 firm, ripe banana
3/4 cup half-and-half
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 Breadsmith Challah, cut into 1-inch slices
2 tablespoons unsalted butter for skillet

Preheat oven to 350 degrees. Cut banana into 1/4-inch-thick slices. Whisk together with half-and-half, eggs, vanilla, cinnamon and nutmeg. Cut bread slices horizontally almost in half, leaving one edge intact. Stuff each pocket with 4 banana slices. Layer the slices in a shallow baking dish. Pour egg mixture over them. Bake for 15 minutes. Turn the slices over occasionally so bread absorbs all liquid. Cook slices in a skillet until golden. Serves 4.