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Yields:
4
Prep Time:
30 mins
Total Time:
30 mins
Jump to recipeYou know a dish is good when it’s built into your itinerary. Delish editor Lindsey Ramsey insists on ending every trip with this epic breakfast. It’s the best way to say goodbye to vacay or hello to the weekend.
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Ingredients
Strawberry Compote
- 2 1/2 cups
strawberries, washed and sliced
- 1/3 cup
coconut milk
- 3 Tbsp.
granulated sugar
Cinnamon Sugar
- 3/4 cup
granulated sugar
- 2 tsp.
cinnamon
Batter
- 4
eggs
- 1 1/3 cups
whole milk
- 1/4 tsp.
cinnamon
- 1 Tbsp.
granulated sugar
Tonga Toast
- 1 qt.
canola oil, for frying
- 1
(12") loaf sourdough bread, uncut
- 2
large bananas, peeled
Directions
- 1. Make Strawberry Compote: Combine strawberries, coconut milk, and sugar in a blender. Blend until smooth. Refrigerate until ready to serve.
2. Make Cinnamon Sugar: In a medium bowl (large enough to roll toast), use a fork to thoroughly combine sugar and cinnamon.
3. Make Tonga Toast: In a second medium bowl (large enough to dip toast), whip eggs until well beaten. Add milk, cinnamon, and sugar. Mix well.
4. Heat Oil: With caution, preheat oil to 350°F in large pot. (Use a candy thermometer to make certain the oil does not get any hotter or it will burn.)
5. Prep Bread: Slice bread into four 3"-thick slices.
6. Prep Banana: Cut each banana in half crosswise, then each piece lengthwise.
7. Fry Toast: 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 in two banana pieces; repeat with each bread slice. Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into hot oil with heat-safe tongs. Cook until golden brown, 4 to 5 minutes, turning halfway through, if needed. Remove and drain excess oil.
8. Serve: Roll toast in cinnamon sugar. Repeat for each piece of toast. Serve with chilled strawberry compote.
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