{"id":9692,"date":"2009-12-07T19:46:58","date_gmt":"2009-12-08T00:46:58","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=9692"},"modified":"2009-12-07T19:49:04","modified_gmt":"2009-12-08T00:49:04","slug":"orange-french-toast-with-cranberry-grand-marnier-butter-sauce","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=9692&lang=en","title":{"rendered":"Orange French Toast with Cranberry Grand Marnier Butter Sauce
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Orange French Toast with Cranberry Grand Marnier Butter Syrup<\/strong>
\nBreakfast November 29, 2009<\/em><\/p>\n

Fresh orange juice and orange zest were in both french toast batter and butter syrup. In the syrup were butter, store-bought syrup, orange juice, orange zest, chopped dry cranberries, and a drop of Grand Marnier… yum…<\/p>\n

Our breakfast was complete with venison sausage our nephew gave us. He said it took 12 hours to smoke the sausage. I’d never had venison, but I usually like this type of sausage, and this venison sausage was absolutely delicious!!! Thank you, Brad!!<\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

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Orange French Toast with Cranberry Grand Marnier Butter Syrup Breakfast November 29, 2009 Fresh orange juice and orange zest were in both french toast batter and butter syrup. In the syrup were butter, store-bought syrup, orange juice, orange zest, chopped dry cranberries, and a drop of Grand Marnier… yum… Our breakfast was complete with venison […]<\/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-9692","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9692","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=9692"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9692\/revisions"}],"predecessor-version":[{"id":9886,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9692\/revisions\/9886"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9692"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9692"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9692"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}