Description

This dish presents a golden-fried brioche, generously coated in cinnamon sugar, offering a delightful contrast of a crisp exterior and a soft, custardy interior. Each slice is filled with warm, sweet banana, creating a rich and comforting flavor profile. It is elegantly topped with fresh banana slices and vibrant strawberries, then drizzled with a bright, sweet strawberry sauce, adding a fresh, fruity dimension to this indulgent breakfast or brunch classic.

Ingredients

* **For the Tonga Toast:**
* 1 loaf brioche or challah bread, unsliced (about 1.5 lbs)
* 4 ripe bananas, peeled
* 4 large eggs
* 1 cup whole milk
* 1/4 cup granulated sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* Vegetable oil or canola oil, for deep frying
* **For the Cinnamon Sugar Coating:**
* 1 cup granulated sugar
* 2 tablespoons ground cinnamon
* **For the Strawberry Sauce:**
* 2 cups fresh or frozen strawberries, hulled
* 1/4 cup granulated sugar (adjust to taste)
* 1 tablespoon lemon juice
* 2 tablespoons water

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Instructions

**Prepare the Strawberry Sauce:** In a small saucepan, combine strawberries, sugar, and water. Bring to a simmer over medium heat, stirring occasionally, until strawberries soften and break down, about 8-10 minutes. Mash lightly with a fork or potato masher for a chunkier sauce, or blend for a smoother consistency. Stir in lemon juice. Set aside to cool slightly.
**Prepare the Bread:** Slice the brioche loaf into 8 thick slices, about 1.5 inches thick. Carefully cut a pocket into the side of each slice, going about two-thirds of the way through, creating an opening for the banana.
**Stuff the Toast:** Slice the peeled bananas lengthwise. Gently insert one banana half into the pocket of each brioche slice.
**Prepare the Batter:** In a shallow dish, whisk together eggs, milk, sugar, vanilla extract, and 1/2 teaspoon cinnamon until well combined.
**Prepare for Frying:** In a large, heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach a depth of about 3-4 inches. Heat the oil over medium-high heat to 350-375°F (175-190°C).
**Fry the Toast:** Dip each banana-stuffed brioche slice into the egg batter, ensuring it is fully coated. Allow any excess batter to drip off. Carefully place 1-2 slices into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through.
**Coat with Cinnamon Sugar:** While the toast is still warm, immediately transfer it to the cinnamon sugar mixture. Roll each piece until evenly coated on all sides.
**Serve:** Place the Tonga Toast on serving plates. Top with additional fresh banana slices and strawberries, and generously drizzle with the prepared strawberry sauce. Serve warm.

Notes

* For best results, use day-old brioche or challah bread as it holds its shape better when soaked and fried.

* Ensure your oil temperature is consistent for even cooking and a golden crust. Use a thermometer for accuracy.

* The strawberry sauce can be made ahead of time and stored in the refrigerator for up to 5 days. Reheat gently before serving.

* Adjust the amount of sugar in the strawberry sauce to your preference, depending on the sweetness of your strawberries.

* Serve immediately for the best texture and warmth.

Prep Time: 25 minutes
Cook Time: 20 minutes

Nutrition

Calories: 650 kcal
Fat: 28g
Carbohydrates: 90g
Protein: 15g