{"id":96,"date":"2018-12-13T08:09:04","date_gmt":"2018-12-13T08:09:04","guid":{"rendered":"https:\/\/themepalacedemo.com\/food-restro-pro\/?p=96"},"modified":"2018-12-13T08:09:04","modified_gmt":"2018-12-13T08:09:04","slug":"malted-custard-french-toast","status":"publish","type":"post","link":"https:\/\/demo.moralthemes.com\/smooth-blog-pro-bakery\/2018\/12\/13\/malted-custard-french-toast\/","title":{"rendered":"Malted Custard French Toast"},"content":{"rendered":"<p>Could there possibly be another French toast prepared with as much attention as the one at this bright little place in Chicago&#8217;s West Town? Here&#8217;s how Charlie Trotter alum Jeffrey Mauro makes his supersonic version: He dips thick brioche slices in a vanilla-and-malt-spiked custard (inspired by Ben &amp; Jerry&#8217;s malt ice creams). Then he slowly cooks the slices sous vide in a hot-water bath so that every inch of the brioche absorbs the custard. Just before serving, he caramelizes the French toast in a hot pan, then serves it with marinated fruit (quince in the winter), sweet citrus-flavored whipped cream and a sprinkling of <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Could there possibly be another French toast prepared with as much attention as the one at this bright little place in Chicago&#8217;s West Town? Here&#8217;s how Charlie Trotter alum Jeffrey Mauro makes his supersonic version: He dips thick brioche slices in a vanilla-and-malt-spiked custard (inspired by Ben &amp; Jerry&#8217;s malt ice creams). Then he slowly cooks the slices sous vide [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":103,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-96","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-toast"],"jetpack_featured_media_url":"https:\/\/demo.moralthemes.com\/smooth-blog-pro-bakery\/wp-content\/uploads\/sites\/49\/2018\/12\/pexels-photo-70497.jpeg","_links":{"self":[{"href":"https:\/\/demo.moralthemes.com\/smooth-blog-pro-bakery\/wp-json\/wp\/v2\/posts\/96"}],"collection":[{"href":"https:\/\/demo.moralthemes.com\/smooth-blog-pro-bakery\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/demo.moralthemes.com\/smooth-blog-pro-bakery\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/demo.moralthemes.com\/smooth-blog-pro-bakery\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/demo.moralthemes.com\/smooth-blog-pro-bakery\/wp-json\/wp\/v2\/comments?post=96"}],"version-history":[{"count":0,"href":"https:\/\/demo.moralthemes.com\/smooth-blog-pro-bakery\/wp-json\/wp\/v2\/posts\/96\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/demo.moralthemes.com\/smooth-blog-pro-bakery\/wp-json\/wp\/v2\/media\/103"}],"wp:attachment":[{"href":"https:\/\/demo.moralthemes.com\/smooth-blog-pro-bakery\/wp-json\/wp\/v2\/media?parent=96"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/demo.moralthemes.com\/smooth-blog-pro-bakery\/wp-json\/wp\/v2\/categories?post=96"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/demo.moralthemes.com\/smooth-blog-pro-bakery\/wp-json\/wp\/v2\/tags?post=96"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}