Tonga Toast

Course: Breakfast


  • 4 slices white bread approx. 1 inch thick
  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 1 egg
  • ¼ cup milk
  • ½ teaspoon vanilla
  • Vegetable oil or shortening for frying
  • Whipped butter and/or syrup


  • Put about four inches of oil or shortening into a good-sized pot (such as a Dutch oven).
  • Heat the oil/shortening to 350ºF. While that is heating up, cut a small pocket (about 1 inch in length) in the side of each bread slice.
  • In a small bowl, mix the cinnamon and sugar, then set aside. In a bowl larger than your piece of bread, mix the egg, milk, and vanilla, then also set aside.
  • Place each piece of stuffed bread into the bowl with egg mixture and allow it to soak for a few seconds. Place soaked bread into the hot oil/shortening and fry on both sides until lightly browned. When done, remove from oil and place on a plate lined with paper towels or a wire rack. Sprinkle with cinnamon sugar before serving.