- 10
Ingredients
- FOR MOLASSES-BUTTER CREAM SAUCE:
- 1 (25oz) bag frozen southern style biscuits, baked according to package directions and cut into 1 inch pieces.
- 1 (5.25oz) package ginger thins, crushed
- 1/2 cup crystallized ginger, chopped
- 4 cups half and half
- 6 large eggs, lightly beaten
- 1 cup firmly packed brown sugar
- 1/2 cup molasses
- 2 teas vanilla extract
- 1/2 cup unsalted butter, melted
- 1 tblsp cornstarch
- 1 tblsp cold water
- 1 cup heavy whipping cream
- 1 cup whole milk
- 1/4 cup molasses
- 1/2 cup firmly packed brown sugar
- 4 tblsp irish cream liqueur
- 2 1/2 tblsp butter
- 1/2 cup chopped walnuts
Preparation
Step 1
1. Preheat oven to 350. Spray a 13x9 inch baking pan with nonstick cooking spray.
2. Place biscuit pieces evenly in botom of prepared pan. Sprinkle crushed ginger thins evenly on top of biscuits. Top evenly with crystallized ginger.
3. In a large bowl, combine half and half, eggs, brown sugar, molasses, vanilla, and butter. Pour over bixcuits layer; let stand for 45 minutes, or until liquid is absorbed. Bake for 45 minutes to1 hour, or until fluffy and golden. serve warm with molasses butter cream sauce. Garnish with walnuts, if desired.
FOR MOLASSES BUTTER CREAM SAUCE:
1. In a small bowl, combine cornstarch and water.
2. In a medium saucepan, combine cream, milk, molasses, and brown sugar; bring to a simmer over medium heat. Simerr, stirring contstantly, until sugar is dissolved. Stir in Irish cream liqueur and butter. Slowly add cornstartch mixture, and cook until thickened. Stir in walnuts.