Tonga Toast?

[ChelleinNC]

A keeper for sure!

I was hoping you'd hop back on this thread. Will you please ask him what his secret is for TT? We only tried it once many moons ago and it wasn't close.

You're right...the coulis is rather new. I think it was added about the time that Captain Cooks started serving TT.

He said he doesn't really have a secret. Just make sure it's good sourdough, thick slices, really ripe bananas, & hot oil. He doesn't like it real "eggy" so he doesn't soak it much, just dips it in.

BTW, I just got through reading every post and see there has been some discrepancy about a batter?? This recipe is from WDW, and is posted on the WDW MomsClub (which I got into because I applied for the Mom's Panel). So perhaps it has changed a bit over the years. At the top of the recipe card it says, "Delicious Disney Cookbook 2006".

Hope you can get this link:
http://adisneyworld.disney.go.com/m...theme/MMC/downloads/Downloads/Tonga_Toast.pdf

That would be a much newer version of the recipe. We've had our Disney cookbook since we stayed at the Poly on our honeymoon over 17 years ago.

 

[BCV23]

In case anyone is interested, here is the recipe for Tonga Toast, direct from the Kona Cafe at Disney’s Polynesian Resort

TONGA TOAST
Serves 4
1 cup sugar
2 teaspoons cinnamon
1 8-inch loaf sourdough bread
2 bananas, peeled
1 quart canola oil, for frying

For a breakfast splurge, delicious Tonga Toast is one of the most-requested recipes from Walt Disney World Resort.
This morning treat has been on the menu at Disney’s Polynesian Resort for more than 30 years. Don’t count calories until lunchtime.

Mix sugar and cinnamon with a fork in a shallow bowl until thoroughly blended; set aside.
Slice the bread into four 2-inch-thick slices.
Cut each banana in half crosswise, then each piece lengthwise.
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.
In a large pot or a deep fryer, heat the oil to 350°F; use a candy thermometer to make certain the oil does not get any hotter, or it will burn.
Gently place one bread slice into the oil for 1 minute or until light brown. Turn and fry for another minute on the other side.
Remove from fryer, drain on paper towels, then toss in sugar and cinnamon mixture.
Repeat for each piece.
Serve with a drizzle of warm syrup.


ENJOY!

BTW, I just got through reading every post and see there has been some discrepancy about a batter?? This recipe is from WDW, and is posted on the WDW MomsClub (which I got into because I applied for the Mom's Panel). So perhaps it has changed a bit over the years. At the top of the recipe card it says, "Delicious Disney Cookbook 2006".

Hope you can get this link:
http://adisneyworld.disney.go.com/m...theme/MMC/downloads/Downloads/Tonga_Toast.pdf

Thanks for posting this. That's why I don't detect a batter...there isn't one anymore! I think you're right that it has changed over the years.

He said he doesn't really have a secret. Just make sure it's good sourdough, thick slices, really ripe bananas, & hot oil. He doesn't like it real "eggy" so he doesn't soak it much, just dips it in.



That would be a much newer version of the recipe. We've had our Disney cookbook since we stayed at the Poly on our honeymoon over 17 years ago.

You know some years ago my DH and I lamented a change in Tonga Toast. I don't think we knew what it was but I wouldn't be surprised if that was when they eliminated the batter step. I think it may have been when the restaurant closed for a bit and reopened as Kona Cafe.

I've posted elsewhere that various members of our family had Tonga Toast this month from Kona, Captain Cooks and room service. The room service version was soooo good....tender and just a teeny bit crisp. I wonder if by any chance it had the batter. More likely someone was just very careful cooking it.

Thanks for asking your husband his secret.