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.