{"id":32296,"date":"2014-06-25T21:04:12","date_gmt":"2014-06-26T01:04:12","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=32296"},"modified":"2014-06-27T18:17:03","modified_gmt":"2014-06-27T22:17:03","slug":"blue-x-blue-stuffed-french-toast%e3%83%96%e3%83%ab%e3%83%bc%ef%bd%98%e3%83%96%e3%83%ab%e3%83%bc%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0%e3%83%81%e3%83%bc%e3%82%ba%e6%8c%9f%e3%81%bf%e3%83%95%e3%83%ac","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=32296&lang=en","title":{"rendered":"Blue x Blue Stuffed French Toast
\u30d6\u30eb\u30fc\uff58\u30d6\u30eb\u30fc\u30af\u30ea\u30fc\u30e0\u30c1\u30fc\u30ba\u631f\u307f\u30d5\u30ec\u30f3\u30c1\u30c8\u30fc\u30b9\u30c8"},"content":{"rendered":"

\"20\"<\/a><\/p>\n

Blue x Blue Stuffed French Toast<\/strong><\/p>\n

When I posted a picture of my artisan strawberry bread<\/a> on facebook, my good facebook friend, Mike, said “that would make a crazy stuffed french toast”.<\/p>\n

<\/p>\n

I thought that was a super idea, but unfortunately the bread was already gone by that time…<\/p>\n

So when I made this artisan blueberry bread<\/a>, I knew I was going to intentionally leave several slices for the next day just to make stuffed french toast.<\/p>\n

Actually this should be called Blue x Blue x Blue, as there are blueberries mixed in the filling, there are blueberries in the bread, and the french toast is served with fresh blueberries.<\/p>\n

This is a blueberry lover (like me!)’s dream breakfast!!<\/p>\n

\n

Blue x Blue Stuffed French Toast (2~3 servings)<\/strong><\/p>\n

1 egg
\n1\/4 cup almond milk, or regular milk
\nblue cream cheese
\n– 4 oz cream cheese, room temperature
\n– 1\/2 cup fresh blueberries
\n– 1 tablespoon sugar
\n4~8 slices artisan blueberry bread
\n1 cup fresh blueberries
\nbutter<\/p>\n

1. mix an egg and milk.
\n2. make blue cream cheese. Combine cream cheese, blueberries, and sugar. Mash the blueberries.
\n3. Spread cream cheese on bread slices. Sandwich several fresh blueberries.
\n4. Soak them in the egg mixture, both sides.
\n5. Cook them with butter in a pan for a few minutes each side.
\n6. Serve with butter, syrup, and additional fresh blueberries. Sprinkle powdered sugar if desired.<\/p>\n<\/div>\n

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Blue x Blue Stuffed French Toast When I posted a picture of my artisan strawberry bread on facebook, my good facebook friend, Mike, said “that would make a crazy stuffed french toast”.<\/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-32296","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32296","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=32296"}],"version-history":[{"count":21,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32296\/revisions"}],"predecessor-version":[{"id":32616,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32296\/revisions\/32616"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=32296"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=32296"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=32296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}