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1
For the batter: Beat all batter ingredients together in a medium-sized bowl.
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2
Set aside.
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3
For the French Toast: Slice the baguette into 18 thick slices.
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4
Soak the slices in the batter for about 3 minutes, turning to coat evenly on each side.
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5
Heat oil in a large saute pan over medium-high heat.
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6
Lift the bread from the batter and place it in the hot pan.
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7
Add only enough slices to fit easily in the pan.
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8
Saute on both sides until golden brown.
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9
Keep warm until all slices have been cooked.
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10
Place 3 slices on each plate.
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11
Drizzle with warm Bourbon Vanilla Custard.
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12
Garnish with chocolate syrup and Kentucky Bourbon Whipped Cream.
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13
Top with sliced strawberries and toasted pecan halves.
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14
Serve immediately.
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15
Heat half-and-half and whipping cream in a small saucepan over low heat, until the mixture begins to simmer.
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16
Remove from heat and set aside.
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17
Whisk egg yolks, sugar and cornstarch in a stainless steel bowl for about 2 minutes or until the mixture thickens and lightens in color.
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18
Slowly pour the hot cream into the egg mixture, whisking constantly.
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19
Return the custard to the saucepan and place over low heat.
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20
Stir constantly until the mixture reaches 170 degrees F. Remove from heat and stir in the vanilla and bourbon.
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21
Serve immediately or hold over a hot water bath.
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22
Whip cream in well chilled mixing bowl just until soft peaks form.
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23
Add powdered sugar and bourbon and whip just long enough to incorporate.
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24
Taste and adjust flavors.
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25
Chill until ready for use.
