This delightful breakfast is served at Disney's Polynesian Resort and loved by visitors of all ages. 

Ingredients

Sugar-cinnamon:

  • 3/4 Cup granulated sugar
  • 2 Teaspoon cinnamon

Batter:

  • 4 Large eggs
  • 1 1/3 Cup whole milk
  • 1/4 Teaspoon cinnamon
  • 1 Tablespoon granulated sugar

Tonga toast:

  • 1 Quart canola oil, for frying
  • 1 Loaf sourdough bread (uncut, 12 inches long)
  • 2 Large bananas, peeled

Preparation

For the cinnamon-sugar:

Mix sugar and cinnamon in medium bowl (large enough to roll toast) with a fork until thoroughly blended. Set aside.

For the batter:

Whip eggs in medium bowl (large enough to dip toast) until well beaten. Add milk, cinnamon, and sugar. Mix well and set aside.

For Tonga toast- Step 1:

Preheat oil to 350 degrees F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.)

Step 2:

Slice the bread into four three-inch-thick slices.

Step 3:

Cut each banana in half crosswise, then each piece lengthwise.

Step 4:

Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into; repeat with each bread slice.

Step 5:

Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into hot oil.

Step 6:

Cook 4-5 minutes until golden brown. If needed, turn toast over after 2 minutes and cook for another 2 minutes on other side. Remove and drain excess oil.

Step 7:

Roll toast in cinnamon-sugar. Repeat for each piece of toast.

Note:

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant's version.