Tonga Toast is the best breakfast at Disney World. This Tonga toast recipe features thick slices of sourdough bread stuffed with sweet bananas and fried to perfection. Tossed in a delightful cinnamon sugar mixture, each bite of this French toast melts in your mouth. This delicious Disney breakfast is bound to satisfy any sweet tooth.
Tonga Toast is a must-have Disney breakfast. This fruity stuffed French toast is soft, sweet, and absolutely scrumptious!
Whether you’re enjoying this breakfast at Disney or at home, this toast is guaranteed to give you a magical start to your day.
This stuffed French toast recipe is so easy to make – you’ll only need 15 minutes of prep time, and the whole thing will be ready to serve in just over half an hour!
Ingredient Notes and Substitutions
- Sourdough Bread – I recommend starting with a whole sourdough loaf instead of pre-sliced sourdough.
Most pre-sliced sourdough is cut thin, but you’ll want to have a full loaf that you can cut into 4 thick slices.
- Bananas – Use large bananas that are ripe — they should be fully yellow with some scattered brown spots. Once they’re overripe, they will be too mushy to use.
- Eggs – These are essential for binding your batter together and helping the French toast firm up as it fries.
- Milk – Whole milk works perfectly for this recipe because of how creamy it is.
- Cinnamon and Granulated Sugar – Both of these ingredients go into the batter mixture, but you’ll also make a delicious cinnamon sugar mixture to coat the toast in after frying.
- Vegetable Oil – Use this to fry the bread. If preferred, you can use shortening as an alternative.
Frying Tonga Toast
First, make sure to use at least 4 inches of oil for frying.
The sourdough slices are thick and will float to the top as they cook — a deep pot of oil will keep half of the slice submerged at all times. Just flip to cook the other half!
I highly recommend using a Candy Thermometer to ensure your oil reaches 375°F.
Watch the temperature between batches as well — if it dips, bring it back up before adding another slice.
This Disney French toast is ready once it achieves a beautiful golden brown color.
Use a paper towel to blot excess oil off after frying, that way your toast won’t get soggy from extra moisture.
Stuffed French Toast Recipe Tips and Tricks
- Create Slits for Stuffing. Use a knife to cut 3-inch slits across the top of each slice of sourdough. These slits will become the pockets to stuff the bananas inside.
- Soak Slices. For best results, let each slice of toast soak for about 5 minutes before frying so that there’s enough time for the batter to permeate the bread.
To save time, you can soak a new slice in the batter as another slice fries.
- Coat While Warm. Toss each slice of toast in the cinnamon sugar mixture immediately after frying.
The warmth from frying is what will help the sugary coating to stick to the bread, so make sure your sugar mixture is ready before you start the frying process.
Kitchen Tools You Will Need
- Mixing Bowls – You’ll need a shallow bowl and a deep bowl. I like to have a variety of sizes on hand, and this set has them all.
- Dutch Oven – I love this set and use it all the time. It is perfect for frying, and I especially love it for my one-pot meals.
- Tongs – I love this set of 3, and I use every pair of them. They are so handy and grip amazingly well!
Tonga Toast FAQ
You can find this stuffed French toast at two places in Disney’s Polynesian Resort: Kona Café and Captain Cook’s.
You can use any artisan bread of choice, but I recommend sourdough because it’s sturdy and doesn’t get overly soggy when dipped in batter. It also does a great job holding the bananas.
This cinnamon sugar coated toast is tasty on its own, but you can enjoy it with a variety of different toppings, such as maple syrup or strawberry jam.
With love, from our simple kitchen to yours.
Other Copycat Disney Recipes
Tonga Toast Disney Copycat
- 4 large eggs
- 1 1/2 cups whole milk
- 1/4 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- 1 loaf sourdough bread, whole
- 2 large bananas
- 4 cups vegetable oil or shortening for frying
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- In a large shallow bowl, whisk together the ¾ cup granulated sugar and 2 teaspoons of cinnamon to make the cinnamon-sugar. Set aside.
- In a deep bowl, beat together the eggs, milk, ¼ teaspoon cinnamon, and 1 tablespoon of sugar until well combined.
- Slice the two ends off the loaf of bread. Then slice the loaf into four equal pieces. In the top of each slice, use a knife to make a slit about 3” long across the top of the piece and deep enough to reach the bottom crust of the bread without slicing through the bottom crust.
- Peel each banana and slice it in half lengthwise and then across to form 4 pieces from each banana.
- Stuff two of the banana slices vertically into each of the four prepared bread slices.
- Fill a heavy stockpot or Dutch oven with at least 4 inches of oil. Using a candy thermometer to continually monitor the temperature, heat the oil to 375°F.
- While the oil is heating, submerge one of the prepared bread slices into the egg/milk mixture. Soak for 1-2 minutes, then turn and soak it another 1-2 minutes on the other side. The thickness of the slice and structure of the sourdough should hold up to soaking for quite some time.
- When the oil is hot, use a pair of tongs to lift the bread from the batter, allowing the excess batter to drip off, and then carefully transfer the bread into the hot oil.
- Fry for 1-2 minutes on each side, flipping the slice when it is golden brown. When the tonga toast is golden brown all over, lift it from the hot oil and blot it on paper towels to remove oil drips.
- While the toast is still warm, set it in the bowl of cinnamon sugar and toss to coat it.
- Continue battering, frying, and coating with cinnamon sugar for all four pieces of Tonga toast.
- Serve warm with maple syrup and/or strawberry compote or jam.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2022
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