Tonga Toast Rainforest Cafe
Indulge in a breakfast treat that's as dazzling as the rainforest itself with Tonga Toast, a fan-favorite from Rainforest Cafe. This decadent recipe features thick-cut brioche or Texas toast stuffed with sweet banana slices, creating a luscious center that oozes tropical vibes. Coated in a perfectly golden crust, thanks to a quick dip in a rich egg and vanilla mixture, each slice is fried to crisp perfection and rolled in a fragrant cinnamon-sugar blend for the ultimate flavor explosion. With its warm, sugary exterior and tender, fruity filling, this easy-to-make dish comes together in just 25 minutes, making it perfect for a weekend brunch or a special treat for two. Serve your Tonga Toast dusted with powdered sugar and a drizzle of maple syrup for a presentation as mouthwatering as its taste. Whether you're recreating vacation vibes or bringing a whimsical twist to breakfast, this recipe will transport your taste buds to paradise.
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Recipe Information
Ingredients
- 4 slices Thick-cut bread (Brioche or Texas Toast)
- 2 Bananas
- 2 Eggs
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Ground cinnamon
- 1 cup Granulated sugar
- 2 tablespoons Butter
- 0.5 cup Vegetable oil
- 0.25 cup Powdered sugar (optional, for garnish)
- 0.5 cup Maple syrup (optional, for serving)
Instructions
Peel and slice the bananas lengthwise, then cut each half into smaller pieces to fit inside the bread.
Take the thick-cut bread and make a pocket in each slice by carefully cutting a slit in the middle of one side. Do not cut all the way through.
Stuff each bread slice with banana pieces, ensuring the pocket is filled, but do not overstuff. Set aside.
In a mixing bowl, whisk together the eggs, milk, and vanilla extract until smooth.
In a shallow dish, combine the sugar and cinnamon, mixing well. Set aside for coating.
Heat a large skillet over medium heat and add the butter and vegetable oil. Allow the mixture to melt and heat up.
Dip each stuffed bread slice into the egg mixture, ensuring all sides are coated.
Carefully place the dipped bread into the hot skillet. Cook each side for about 2-3 minutes or until golden brown and crispy.
Remove the cooked toast from the skillet and immediately roll it in the cinnamon-sugar mixture to evenly coat all sides.
Repeat with the remaining stuffed bread slices.
Serve the Tonga Toast warm with a dusting of powdered sugar on top and a drizzle of maple syrup, if desired.
Nutrition Facts
Calories |
3315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.6 g | 202% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 463.9 g | 169% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 361.0 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 608 mg | 47% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1807 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
