IHOP restaurants, which created a new breakfast classic when it introduced Stuffed French Toast—delicious cinnamon raisin French toast with a sweet cream filling—has found a new way to top it! Beginning September 9th, guests can enjoy two new varieties of this favorite dish:
- Peach Vanilla Stuffed French Toast
A warm slice of cinnamon-raisin French toast stuffed with sweet cream filling, dipped in lightly sweetened vanilla batter and grilled until golden brown, then topped with glazed sliced peaches, vanilla cream drizzle, powdered sugar, and finished with creamy whipped topping.
- Strawberry Vanilla Stuffed French Toast
A warm slice of cinnamon-raisin French toast stuffed with sweet cream filling, dipped in lightly sweetened vanilla batter and grilled until golden brown, then topped with glazed whole strawberries, vanilla cream drizzle, powdered sugar, and finished with creamy whipped topping.
They join IHOP’s regular varieties of Stuffed French Toast— glazed strawberries, cinnamon apple, and blueberry compote.
"When we introduced our Stuffed French Toast, we instantly created another unique IHOP classic,” says Natalia Franco, senior vice president, Marketing, International House of Pancakes, LLC. “And now, just in time to celebrate the start of the fall season, we’ve come up with two new sweet, rich variations on this favorite that guests are sure to love.“
The new varieties of Stuffed French Toast can be ordered as a separate menu item, or as part of one of IHOP’s famous 2 eggs any style made to order combo breakfasts, all served with hash brown.
And, as a perfect complement to any of these choices, guests will want to try two new flavored coffees:
- Salted Caramel Iced Coffee –a delicious proprietary recipe that captures the distinctive sweet and salty combination of salted caramel.
- White Chocolate Flavored Hot Coffee—our famous brewed International Roast coffee flavored with the distinctive sweet taste of white chocolate, topped with whipped cream.
These flavored coffees will be available for a limited time through November 3rd.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.