Start by slicing fresh strawberries and placing them in a saucepan over medium heat. Add sugar and a splash of vanilla, stirring gently until it bubbles. Reduce heat and let simmer for 5-7 minutes.

Select your favorite bakery-style bread and cut it into 2-3 inch thick slices. Hollow out a generous section from the center of each slice.

Slice ripe bananas into thin rounds and gently pack them into the hollows of each bread slice.

In a mixing bowl, whisk together the eggs, whole milk, cinnamon, and sugar until smooth. Set aside.

In a skillet, heat canola oil over medium-high heat until it reaches 350°F. Sprinkle the batter to test if ready.

Dip each filled bread slice into the batter, coating the banana side thoroughly. Let excess drip off.

Place the coated slices into the hot oil and fry for about 2-5 minutes on each side until golden brown.

Roll the warm Tonga Toast in a mixture of cinnamon and sugar immediately after frying.

To serve, drizzle the cooled strawberry compote over the warm Tonga Toast. Enjoy!