Slice off a thin layer from both the top and bottom of each soufganiya, being careful not to cut through to the filling so the filling doesn’t melt into the pan while cooking. (If you do cut into the filling, you can still use them to make French toast.)

In a bowl, combine the milk, eggs, and vanilla.

Heat a large nonstick skillet over medium heat. Add the butter to the skillet and melt completely.

Soak each soufganiya in the milk and egg mixture. Press the soufganiyote into the milk and egg mixture so that it absorbs as much of the liquid as possible. This will make them extra rich and delicious.

Fry on both sides in the butter until golden brown. Keep the heat on medium/low so they don’t brown too quickly and burn.

Transfer to a serving plate and serve with powdered sugar, berries and maple syrup.