- 1 (25-ounce) bag frozen Southern-style biscuits, baked according to package directions, and cut into 1-inch pieces
- 1 (5 1/4-ounce) package ginger thins, crushed (recommended: Anna's Ginger Thins)
- 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 (recommended: Grandma's Molasses)
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted
- Molasses Butter Cream Sauce, recipe follows
- Chopped walnuts, for garnish
Preheat the oven to 375 degrees F. Spray a 13 by 9-inch baking pan with nonstick cooking spray.
Place the biscuit pieces evenly in the bottom of the prepared pan. Sprinkle the crushed ginger thins evenly on top of the biscuits. Top evenly with the crystallized ginger.
In a large bowl, combine the half-and-half, eggs, brown sugar, molasses, vanilla, and butter. Pour over the biscuits layer and let stand until the liquid is absorbed, about 45 minute. Bake until fluffy and golden, 45 minutes to 1 hour. Serve warm with Molasses Butter Cream Sauce. Garnish with walnuts, if desired.
Cook's Notes: Day-old biscuits work best in this recipe. To easily crush ginger thins, place in a plastic resealable bag, seal, and crush with a rolling pan.
Molasses Butter Cream Sauce:
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 1/2 tablespoons butter
- 1 cup heavy whipping cream
- 1 cup whole milk
- 1/4 cup molasses (suggested: Grandma's Molasses)
- 1/2 cup firmly packed brown sugar
- 1/4 cup Irish cream liqueur
- 1/2 cup chopped walnuts
- In a small bowl, combine the cornstarch and water.