{"id":80,"date":"2008-10-17T21:45:41","date_gmt":"2008-10-18T01:45:41","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=80"},"modified":"2008-11-23T01:56:35","modified_gmt":"2008-11-23T05:56:35","slug":"pumpkin-cream-cheese-stuffed-french-toast%e3%81%8b%e3%81%bc%e3%81%a1%e3%82%83%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0%e3%83%81%e3%83%bc%e3%82%ba%e5%85%a5%e3%82%8a%e3%83%95%e3%83%ac%e3%83%b3%e3%83%81","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=80&lang=en","title":{"rendered":"Pumpkin Cream Cheese Stuffed French Toast
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\"\"<\/a> \"\"<\/a><\/p>\n

Pumpkin Cream Cheese Stuffed French Toast<\/strong>
\nBreakfast October 10, 2008<\/em><\/p>\n

The stuffing was made with pumpkin paste, cream cheese, and brown sugar. A generous amount of cinnamon was added to the french toast batter. It was very good, but I will probably add some kind of nuts to the cream cheese mixture next time to give some crunchiness.<\/p>\n

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

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Pumpkin Cream Cheese Stuffed French Toast Breakfast October 10, 2008 The stuffing was made with pumpkin paste, cream cheese, and brown sugar. A generous amount of cinnamon was added to the french toast batter. It was very good, but I will probably add some kind of nuts to the cream cheese mixture next time to […]<\/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-80","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/80","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=80"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/80\/revisions"}],"predecessor-version":[{"id":800,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/80\/revisions\/800"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=80"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=80"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=80"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}