{"id":13226,"date":"2010-06-20T19:04:18","date_gmt":"2010-06-20T23:04:18","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=13226"},"modified":"2010-06-20T19:10:24","modified_gmt":"2010-06-20T23:10:24","slug":"savory-croissant-bread-pudding%e3%83%96%e3%83%a9%e3%83%b3%e3%83%81%e7%94%a8%e7%94%98%e3%81%8f%e3%81%aa%e3%81%84%e3%83%96%e3%83%ac%e3%83%83%e3%83%89%e3%83%97%e3%83%87%e3%82%a3%e3%83%b3%e3%82%b0","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=13226&lang=en","title":{"rendered":"Savory Croissant Bread Pudding
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Savory Croissant Bread Pudding<\/strong>
\nBrunch June 6, 2010<\/em><\/p>\n

Bread pudding is usually served as dessert. But this savory bread pudding is perfect for breakfast or brunch. I again used croissant, my choice of bread for bread pudding. You will find in this bread pudding mushroom, read onion, sausage, parsley, mozzarella cheese, and Parmesan cheese. Serve with tomato sauce if you like.<\/p>\n

Savory Bread Pudding: croissant, heavy cream, eggs, mushroom, red onion, sausage, parsley, mozzrella cheese, Parmesan cheese, sugar, cayenne pepper, salt, pepper<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Savory Croissant Bread Pudding Brunch June 6, 2010 Bread pudding is usually served as dessert. But this savory bread pudding is perfect for breakfast or brunch. I again used croissant, my choice of bread for bread pudding. You will find in this bread pudding mushroom, read onion, sausage, parsley, mozzarella cheese, and Parmesan cheese. Serve […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-13226","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13226","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13226"}],"version-history":[{"count":22,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13226\/revisions"}],"predecessor-version":[{"id":13412,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13226\/revisions\/13412"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13226"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}