slide show

February 5, 2012

My 5 Minutes of Tonga Toast Fame... and a Recipe!

Ok, so if you know me, you know that I absolutely LOVE Kona Cafe's Tonga Toast.  OK, so LOVE is an  understatement...  It's really hard to articulate just how BIG of a Tonga Toast fan I am.  It is even a tradition in my household to savor Tonga Toast on Christmas morning... it's the next best thing to being at the Polynesian on a sunny Florida morning!

Christmas Morning Breakfast at my house!
If I've lost ya somewhere along the way, let me fill you in on this yummy breakfast masterpiece which can be found at Kona Cafe and Captain Cook's snack Bar both located in Disney's Polynesian Resort... wait a minute... before I get into that, lemme fill you in on my 5 minutes of Tonga Toast Fame:

Well, it was more like 1.5 seconds, but still!  My husband, my daughter, and I were eating a late lunch in Kona last Summer when we were approached and asked if we would mind participating in a casual film shoot featuring the Polynesian and my beloved Tonga Toast... ummmm...DUH!? OF COURSE!!!

In Tonga Toast Action-- Shot by friend Ami from Disney Goddess as she was passing by.
We quickly gobbled our lunch just as Kona was closing and we were relocated to a table near the front of the restaurant where we were filmed receiving our oh so yummy Tonga Toast!  I wasn't sure what would ever become of such tasty footage and... low and behold, My smiling (and drooling) face can be spotted in this Tonga Toast video which was recently featured on the Disney Parks Blog!  See if you can spot me and my family... and for those of you who needed the Tonga Toast ya go ;)

So as promised, here's the recipe!  Please let me know about your Tonga Toast Experiences by leaving a comment below!

Kona Cafe, Disney's Polynesian Resort

Serves 4
Sugar-Cinnamon Ingredients:
3/4 cup granulated sugar
2 teaspoons cinnamon

Batter Ingredients:
4 large eggs
1 1/3 cup whole milk
1/4 teaspoon cinnamon
1 tablespoon granulated sugar

Tonga Toast Ingredients:
1 quart canola oil, for frying
1 loaf sourdough bread (uncut, 12 inches long)
2 large bananas, peeled 

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

For batter:
1. 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:
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.)
2. Slice the bread into four three-inch-thick slices.
3. Cut each banana in half crosswise, then each piece lengthwise.
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.
5. Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into hot oil.
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.
7. Roll toast in cinnamon-sugar. Repeat for each piece of toast. 

No comments: