Tonga Toast (Banana Stuffed French Toast) Polynesian Resort

Tonga Toast (Banana Stuffed French Toast)
Polynesian Resort

2 or 4 slices sourdough bread cut 1 inch thick
1 banana
1/3 cup sugar
1 tsp cinnamon
1 egg
1/4 cup milk
1/2 tsp vanilla extract
oil for frying
whipped butter if desired
Maple syrup if desired

Depending on the size of the bread slices, cut a 1 inch pocket in one side of the bread slice.

Cut banana in half crosswise, then split each piece lengthwise. Remove peel and stuff 2 pieces in each pocket, again depending on size. Set aside.

Mix sugar and cinnamon. Set aside.

Mix egg, milk and vanilla until well blended.

Heat about 4 inches of oil in a pan to 350 F.

Dip stuffed bread into egg mixture, allowing it to soak in for a few minutes.

Fry in hot oil until lightly brown, turning to brown both sides. Drain on paper towels on cake rack. Sprinkle with cinnamon-sugar and serve at once. Top as desired.

Some Strawberry Sauces to try with this...

Strawberry Sauce
Kringla Bakery, Norway

2 cups Strawberry Preserves
1 cup water
1 tbls. lemon juice

Combine all ingredients in a blender and mix for one minute. Fresh strawberries may be added if desired.


Rachel Ray's Strawberry Sauce:

Basic Strawberry Sauce
Makes 3¼ Cups

2 pounds fresh strawberries, coarsely chopped
3 tablespoons dark brown sugar
Juice of two lemons (4 tablespoons)

1. Combine the strawberries, brown sugar and lemon juice in a large saucepan and bring to a simmer over medium-low heat, stirring, until the sugar dissolves. Partially cover with a lid and simmer, stirring occasionally, until the strawberries are softened and release their juices, about 10 minutes. Let cool.

2. Pour the strawberries into a blender and blend until smooth.

3. Press the sauce through a fine-mesh strainer into a storage container. The sauce will keep for up to 10 days in the refrigerator or up to 6 months in the freezer.
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