Ingredients

2 1/2 c. strawberries, washed and sliced

1/3 c. coconut milk

3 tbsp. granulated sugar

3/4 c. granulated sugar

2 tsp. cinnamon

4 eggs

1 1/3 c. whole milk

1/4 tsp. cinnamon

1 tbsp. granulated sugar

1 qt. canola oil, for frying

1 (12") loaf sourdough bread, uncut

2 large bananas, peeled

Preparation

  1. Make Strawberry Compote: Combine strawberries, coconut milk, and sugar in a blender. Blend until smooth. Refrigerate until ready to serve.2. Make Cinnamon Sugar: In a medium bowl (large enough to roll toast), use a fork to thoroughly combine sugar and cinnamon.3. Make Tonga Toast: In a second medium bowl (large enough to dip toast), whip eggs until well beaten. Add milk, cinnamon, and sugar. Mix well.4. Heat Oil: With caution, preheat oil to 350°F in large pot. (Use a candy thermometer to make certain the oil does not get any hotter or it will burn.)5. Prep Bread: Slice bread into four 3"-thick slices.6. Prep Banana: Cut each banana in half crosswise, then each piece lengthwise.7. Fry Toast: 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 in two banana pieces; 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 with heat-safe tongs. Cook until golden brown, 4 to 5 minutes, turning halfway through, if needed. Remove and drain excess oil.8. Serve: Roll toast in cinnamon sugar. Repeat for each piece of toast. Serve with chilled strawberry compote.