Of all the foods at Disney World, Tonga Toast is one of the most famous and the oldest (circa 1971).  However, it is also one of the more difficult ones to make at home because it is enormous and messy. So, I’ve played around with the original recipe and tweaked it to be able to fit in muffin pans – making it camping friendly. I worried a tiny bit about how it would turn out baking instead of deep frying. Well, the results were incredible. It basically tastes like Tonga Toast married to a decadent bread pudding. I am quite proud of myself on this one.

Ingredients

1-2 bananas, sliced
1 tablespoon brown sugar
1 loaf of deli sourdough bread, sliced (at least 24 slices)
1/4 teaspoon cinnamon
2 tablespoon sugar
4 large eggs
1 1/3 cup milk
3/4 cup sugar
2 teaspoons cinnamon
1 pound fresh strawberries, washed and sliced
1/2 cup sugar
maple syrup (optional)

Directions

Preheat oven to 350 degrees. Cut a large circle from each slice of sourdough bread – approximately 4 inches. You’ll want to end up with 24 circles. If you don’t have a cutter, then use a large glass. Set aside. Slightly beat the eggs, and combine with the milk. Add the 2 tablespoons sugar and the 1/4 teaspoon of cinnamon to the egg mix.

Place the sliced strawberries in a bowl with the 1/2 cup sugar, and set aside. Tonga Toast is often served with a strawberry compote, but I prefer the freshness of sliced, sugared strawberries. Seriously, I could probably just live on sugared strawberries. To easily make it a compote instead, heat the strawberry-sugar mixture over the stove for about 5 minutes, adding 3 tablespoons of orange juice (or lemon juice).

Now, we are getting into the messy part, but not even a fraction as messy as making those giant Tongas. Wouldn’t that be a cool new Disney ride? The Giant Tonga . . .

Spray your muffin pan with cooking spray (butter-flavored if you have it). Place all of the sourdough circles into the egg mixture, sinking them so that they can soak. Leave them alone for about two minutes. During these two minutes. Slice your bananas, and then cut each slice in half.  Set aside.

Now, take one circle at a time out of the egg mixture, and let the liquid drip off of it a bit. Warning – your hands are going to get very messy! One at a time, press each circle into the bottom and sides of a muffin pan. Next, spoon enough banana mixture in to fill up the rest of the muffin cup. Top with another sourdough circle, pressing the upper and lower circle together to enclose the bananas. At this point, it is going to look messy, and you are wondering how this is ever going to stick together. Well, your oven is about to do some magic.

Cook for about 20-25 minutes. Meantime, mix the 3/4 cup sugar with the 2 teaspoons of cinnamon. Also prepare whipped cream if desired. When the muffins are done (the outside should be firm), let them cool for just a couple of minutes – just long enough that you can handle them. Take each muffin and gently roll it in the sugar mixture, ensuring it is well covered.

Serve the muffins with the strawberry topping and whipped cream*. I personally don’t like maple syrup, but it’s a Tonga Toast companion for many. These muffins keep well for one day, and can be reheated. They are portable, so you can even bag up the leftovers and take them into the park, perhaps sneaking a bite on the Jungle Cruise. Makes about 12 servings.

*You can use Cool Whip, but homemade is much better. Just toss a half-pint of COLD heavy whipping cream into a glass bowl, and whip, whip, whip. You can use a mixer, but I like to do this by hand (takes 15 minutes). We do take turns whipping by hand in my house. Seriously, it’s kind of evil. Throw in a spoonful of sugar or so at the end.

Related: Disney-Style Mini Monte Cristo Sandwiches