Put some comfort food on your Mother’s Day menu
Learn to make the massive (and insanely delicious) Tonga Toast
Want to make your mom something memorable for breakfast on Mother’s Day this Sunday? (Obvious wink/nod – Mother’s Day is this Sunday.) Load up a plate with an order of Tonga Toast and ensure yourself a spot on the awesome-kid Mount Rushmore.
As far as iconic Walt Disney World foodstuffs go, Tonga Toast is right up there with Mickey bars, humongous turkey legs and Dole Whips. We’re going to call it breakfast, but enthusiasts really know what it is – an excuse to eat an indulgent dessert in the morning.
This King-of-all-Breakfasts is a massive loaf of sourdough bread, battered, stuffed with bananas, deep fried and given a liberal dusting of cinnamon sugar. Think of it as French toast done to the Nth degree. It’s either the greatest way to start your day or an anchor that will sit in your stomach like a rock and send you right back to bed. Either way, we see it as a win.
You’ll find Tonga Toast on the menu at the Kona Cafe and Capt. Cook’s – both at the Polynesian Village Resort, just across the Seven Seas Lagoon from the Magic Kingdom. Guests have been tackling this massive carb monster there since the resort opened in 1971.
And now you can make it at home. The Disney Parks Blog has provided instructions on how to assemble this monster. It’s not the simplest of recipes, so it’s recommended a parent be on-hand for assistance (and safety.)
Here’s a look at how it’s done:
And here’s the recipe:
Tonga Toast from Disney’s Polynesian Village Resort
3/4 cup granulated sugar
2 teaspoons cinnamon
4 large eggs
1 1/3 cup whole milk
1/4 teaspoon cinnamon
1 tablespoon granulated sugar
1 quart canola oil, for frying
1 loaf sourdough bread (uncut, 12 inches long)
2 large bananas, peeled
Mix sugar and cinnamon in medium bowl (large enough to roll toast) with a fork until thoroughly blended. Set aside.
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:
Using caution, preheat oil to 350°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.)
- Slice the bread into four three-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.
- Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into hot oil.
- 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.
- Roll toast in cinnamon-sugar. Repeat for each piece of toast.
Note: This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. As a reminder, while preparing this recipe, please supervise children who are helping or nearby.
The recipe says it “serves 4.” I laugh, because while technically, this is true – and it is certainly large enough – I’ve seen otherwise.
Let me tell you the Tale of the Two Tonga Toasts.
I was at the Kona Cafe in Polynesian Village Resort with a friend named Walt a couple of years ago. (That’s really his name. It has not been changed to protect the awesome.) He looked over the menu and ordered the Tonga Toast. He attacked it, finished it rather quickly, and then elevated his Disney status to mythical.
He ordered a second Tonga Toast.
Anyone who has had this treat for breakfast, or even seen it go by in special serving forklifts, knows that this is insanity/heroism in its purest form. He finished the second order and became legend.
His name and story shall be passed down through the generations and his heroic undertaking shall be told around the fire to wide-eyed children in awed whispers.
OK, that may be a bit much. But it is a large breakfast.