Soufganiyote French Toast

Soufganiyote French Toast

It’s nearing the end of Hanuka and by now there are more than a few leftover soufganiyote laying around drying out in a pastry box. No one wants to eat them and no one wants to be the one to throw them out. Luckily I’ve found a way to bring them back to their original glory. What better way to revive dry, stale soufganiyote than to French toast them?! (Yes, French toast is now a verb).

Soufganiyote French toast, frying

By drowning them in an eggy milk bath and giving them a quick fry, your soufganiyote are going to turn into a warm, melt in your mouth pastry better than when they first left the bakery.
Save your soufganiyote from being tossed out, revive them into a delicious dish and go ahead and serve them for breakfast. It is Hanuka after all. I don’t think anyone is going to complain. Win, win, win!

Soufganiyote French Toast

Hana Itzhaki
Prep Time 5 mins
Cook Time 5 mins
Course Breakfast, Dessert
Cuisine American, Israeli, Jewish


  • bowl
  • non stick frying pan


  • 6-12 Leftover Soufganiyote preferably jelly or custard filled
  • 3 eggs
  • 3/4 cup milk or mild substitute
  • 1 teaspoon sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • canola oil cooking spry
  • Powdered sugar for sprinkling


  • Slice 1/4 off the top and bottom of each soufganiyote to reveal the dry bread inside.
  • Mix the eggs, milk, sugar, vanilla and salt in a medium size bowl.
  • Heat a nonstick frying pan over medium heat and spray with cooking spray.
  • Submerge soufganiyote into the egg mixture, allow excess to drip off and fry 1-2 minutes on each side until brown and crispy. Stand up on the side and turn 3-4 times until browned entirely.
  • Sprinkle with powdered sugar. Serve warm.
Keyword Chanuka, dounuts, French toast, Hanuka, soufganiyote