Serves: 3 1/2 cups
1 (450g) loaf firm textured bread, preferably a baguette
Canola oil, for frying
Bourbon Vanilla Custard, recipe follows
Kentucky Bourbon Whipped Cream, recipe follows
568g fresh sliced strawberries
100g toasted pecan halves
For the batter: Beat all batter ingredients together in a medium-sized bowl. Set aside.
For the French Toast: Slice the baguette into 18 thick slices. Soak the slices in the batter for about 3 minutes, turning to coat evenly on each side. Heat oil in a large saute pan over medium-high heat. Lift the bread from the batter and place it in the hot pan. Add only enough slices to fit easily in the pan. Saute on both sides until golden brown. Keep warm until all slices have been cooked.
Place 3 slices on each plate. Drizzle with warm Bourbon Vanilla Custard. Garnish with chocolate syrup and Kentucky Bourbon Whipped Cream. Top with sliced strawberries and toasted pecan halves. Serve immediately.
Bourbon Vanilla Custard:
500ml single cream
250ml double cream
4 large egg yolks
4 teaspoons cornflour
2 teaspoons vanilla extract
65ml placeStateKentucky bourbon
Heat single and double cream in a small saucepan over low heat, until the mixture begins to simmer. Remove from heat and set aside.
Whisk egg yolks, sugar and cornstarch in a stainless steel bowl for about 2 minutes or until the mixture thickens and lightens in color. Slowly pour the hot cream into the egg mixture, whisking constantly. Return the custard to the saucepan and place over low heat. Stir constantly until the mixture reaches 68C. Remove from heat and stir in the vanilla and bourbon. Serve immediately or hold over a hot water bath.