Wednesday, Nov. 28, marks National French Toast Day, celebrating the staple of every good brunch.

You may have a difficult time finding restaurants other than breakfast spots serving it today, but luckily it’s not terribly difficult to make. Or if you want to look for somewhere delicious to snag a bite of syrup or powdered sugar-covered breakfast, try one of these top places in the Dayton area to eat breakfast as chosen by you in this year's Best of Dayton poll.

“The right batter is key,” said Stacy Boyll-Stapel, director of strategic integration for Bonefish Grill, which has started to venture in to the brunch business. “Our Creme Brulee French Toast includes Grand Marnier, orange zest and some secret ingredients that make it extra awesome. Add some spices to your batter like vanilla and cardamom, or use some fun finishing touches like a little powdered sugar or fresh fruit compote.”

“Our most popular (brunch) dish is our signature Creme Brulee French Toast,” Boyll-Stapel said.

The Bonefish chain, which was founded in 2000 in St. Petersburg, Fla., has always had its sights on seafood. It has grown to a brand with 172 locations nationwide with seven in Ohio. Since the chain’s Alexandria, Va., location began offering brunch on March 4 this year, 117 other spots have followed suit, serving brunch on Sundays from 11 a.m. to 2 p.m.

Prices range from $8.50 to $13, with cocktails starting at $6. Several locations also offer an Endless Bubbles Brunch for $19.99, which comes with a choice of a brunch dish and Bellinis or Mimosas drinks.

French toast tips from Bon Appétit

French toast, which the French call pain perdu (“lost bread”), makes delicious use of day-old bread. The dish is made by soaking the bread in an egg-and-milk mixture, then browning it in a hot pan.

Bread basics: French bread, challah, panettone or white sandwich bread are all good choices. To make sure the French toast holds together, be sure to use thick slices of bread.

Give it a rest: Soak the bread overnight in the fridge so it can sop up the egg and milk mixture. Arrange the bread slices in a shallow baking dish in a single layer, and be sure to turn the bread at least once.

Cook it up: Brush a large skillet or griddle pan with butter to prevent sticking, or, better yet, use a nonstick skillet. Cook the slices over medium heat until nicely browned.

Top it off: Warmed preserves, maple syrup and flavored syrups, like Elderflower.

Source: bonappetit.com

BONEFISH BRUNCHES

There are seven Bonefish locations in Ohio and 172 locations nationwide with two more spots opening in December. Three regional locations in Ohio currently serve brunch: Dayton (began serving Aug. 26), Cincinnati (July 2) and West Chester (Nov. 18). The Columbus location is not currently serving brunch. For a list of locations and for the available menus of each location, go online to bonefishgrill.com.

Want to go?
WHAT: Bonefish Grill
WHERE: 2818 Miamisburg Centerville Road, Dayton
INFO: 937-428-0082