{"id":43558,"date":"2017-05-01T14:57:05","date_gmt":"2017-05-01T18:57:05","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=43558"},"modified":"2017-05-01T14:57:05","modified_gmt":"2017-05-01T18:57:05","slug":"strawberry-french-toast%e8%8b%ba%e3%83%95%e3%83%ac%e3%83%b3%e3%83%81%e3%83%88%e3%83%bc%e3%82%b9%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=43558&lang=en","title":{"rendered":"Strawberry French Toast<br>\u82fa\u30d5\u30ec\u30f3\u30c1\u30c8\u30fc\u30b9\u30c8"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43559 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/32-2.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I love strawberries and I like to use them for anything everything when they are in season.<\/p>\n<p>So why not for french toast?<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43560 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/22-5.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43561 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/21-5.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>It&#8217;s very simple.<\/p>\n<p>I just added pureed fresh strawberries to my french toast egg mixture (eggs, soy milk).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43562 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/26-2.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/26-2.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/26-2-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>You coat the bread with the strawberry egg mixture and let it soak.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43563 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/29-6.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43564 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/30-1.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/30-1.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/30-1-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Delicious!<img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43566 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/27-1.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/27-1.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/27-1-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Yes.<\/p>\n<p>Homemade cold press coffee (served hot) is the best.<\/p>\n<p>I now wake up looking forward to having my first cup.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43565 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/35-3.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love strawberries and I like to use them for anything everything when they are in season. So why not for french toast? It&#8217;s very simple. I just added pureed fresh strawberries to my french toast egg mixture (eggs, soy milk). You coat the bread with the strawberry egg mixture and let it soak. Delicious! [&hellip;]<\/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-43558","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43558","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=43558"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43558\/revisions"}],"predecessor-version":[{"id":43574,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43558\/revisions\/43574"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43558"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43558"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43558"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}