IHOP's New Holiday French Toast Sounds Unbelievable
National French Toast Day, which takes place on November 28, hits dangerously close to Thanksgiving. Since many of us were likely still recovering from a weekend of leftovers, it's fair to assume this national food day might not have been *properly* celebrated. Thankfully, IHOP is keeping the party going until January with three new French toast flavors, plus the return of their original Stuffed French Toast.
The new flavors all have the same drool-worthy base: a layer of rich, cheesecake filling sandwiched between buttery Brioche bread that's been dipped in a French toast custard batter. As with many over-the-top IHOP breakfasts (Cinn-A-Stacks, anyone?), they're nothing if not decadent. The new toasts come in three varieties - Oreo Cookies and Cream, Strawberry Cheesecake, and Toffee Apple Cheesecake - and will be available at IHOP restaurants through January 1, 2018.
The Oreo plate has a layer of cheesecake filling made with Oreo cookie pieces inside, then more Oreo cheesecake, whipped cream, and powdered sugar on top. If your favorite ice cream flavor is cookies and cream, this one's probably a dream come true.
The Strawberry Cheesecake flavor has regular cheesecake filling inside, as well as glazed strawberries (yum), whipped cream, and powdered sugar on top.
Last but not least is the Toffee Apple Cheesecake, stuffed with cheesecake and crunchy toffee and topped with warm cinnamon apples, toffee, whipped cream, and powdered sugar. DANG. Apples and toffee really need to be a more popular combo.
To make the most of National French Toast Day (or month, in this case), IHOP is also bringing back Stuffed French Toast, which was on the menu for almost 13 years before being removed earlier this year. It's made with cinnamon-raisin bread and stuffed with sweet cream filling. You can choose which syrups, fruit toppings, or ICE CREAM flavors you want on top, because why not.
Any hopes of our holiday food comas being contained to Thanksgiving have officially been dashed.
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