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).
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
- 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.