Recipe: Rainforest Cafe Tonga Toast (banana-stuffed French toast)

RAINFOREST CAFE TONGA TOAST

2 or 4 slices sourdough bread cut 1-inch thick
1 banana
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla extract
Oil (for frying)
FOR SERVING (optional):
Whipped butter
Maple syrup

Depending on the size of the bread slices, cut a 1-inch pocket in one side of the bread slice. Cut banana in half crosswise, then split each piece lengthwise. Remove peel and stuff two pieces in each bread pocket, again depending on size. Set aside.

Mix sugar and cinnamon. Set aside.

Mix egg, milk and vanilla extract until well blended. Set aside.

Heat about 4-inches of oil in a pan to 350 degrees F.

Dip stuffed bread into egg mixture, allowing it to soak in for a few minutes. Fry in hot oil until lightly brown, turning to brown both sides. Drain on paper towels on cake rack.

Sprinkle with cinnamon-sugar and serve at once. Serve with whipped butter and/or maple syrup, if desired.