{"id":14528,"date":"2010-08-17T21:28:29","date_gmt":"2010-08-18T01:28:29","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=14528"},"modified":"2010-08-17T21:28:45","modified_gmt":"2010-08-18T01:28:45","slug":"cinnamon-caramel-creamcheese-stuffed-french-toast%e3%82%b7%e3%83%8a%e3%83%a2%e3%83%b3%e3%82%ad%e3%83%a3%e3%83%a9%e3%83%a1%e3%83%ab%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0%e3%83%81%e3%83%bc%e3%82%ba","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=14528&lang=en","title":{"rendered":"Cinnamon Caramel Cream Cheese Stuffed French Toast
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\"\"<\/a><\/p>\n

Cinnamon Caramel Cream Cheese Stuffed French Toast<\/strong>
\nAugust 1, 2010<\/em><\/p>\n

Caramel and cinnamon were mixed in with cream cheese. The mixture was sandwiched in whole wheat bread, and then it was made into french toast. It was served with butter, maple syrup, cinnamon, and chopped almond. The leftover caramel cream cheese was used to make cream cheese\/peanut butter sandwich, which I enjoyed very much for snack the following week. The combination of cream cheese and peanut butter is my all-time favorite. <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n\u3079\u3068\u3079\u3068\u7cfb\u306b\u3079\u3068\u3079\u3068\u7cfb\u306e\u7d44\u307f\u5408\u308f\u305b\u306a\u3093\u3060\u3051\u308c\u3069\u3001\u75c5\u307f\u4ed8\u304d\u306b\u306a\u308b\u7f8e\u5473\u3057\u3055\u3002<\/p>\n

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

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Cinnamon Caramel Cream Cheese Stuffed French Toast August 1, 2010 Caramel and cinnamon were mixed in with cream cheese. The mixture was sandwiched in whole wheat bread, and then it was made into french toast. It was served with butter, maple syrup, cinnamon, and chopped almond. The leftover caramel cream cheese was used to make […]<\/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-14528","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14528","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=14528"}],"version-history":[{"count":28,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14528\/revisions"}],"predecessor-version":[{"id":14827,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14528\/revisions\/14827"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}