Ginger Biscuit Cake
By Paula DeenJUMP TO RECIPE
- 1 (25 oz) bag baked according to package directions, and cut into 1-inch pieces frozen Southern-style biscuits
- 1 (5.25 oz) package crushed ginger thins
- 1/2 cup chopped crystallized ginger
- 4 cups half and half
- 6 large lightly beaten eggs
- 1 cup firmly packed, plus 1/2 cup brown sugar
- 1/2 cup plus 1/4 cup molasses
- 2 teaspoons vanilla extract
- 1/2 cup melted unsalted butter
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 1/2 tablespoons butter
- 1 cup heavy whipping cream
- 1 cup whole milk
- 1/4 cup Irish cream liqueur
- 1/2 cup chopped, plus more for garnish walnuts
Preheat the oven to 375 °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, 1 cup brown sugar, 1/2 cup molasses, vanilla and melted 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:
In a small bowl, combine the cornstarch and water.
In a medium saucepan over low heat, combine butter, cream, milk and 1/4 cup molasses. When at a low simmer, add 1/2 cup brown sugar and Irish cream liqueur. Slowly add the cornstarch mixture and cook until thickened. Stir in the walnuts.