Ginger Biscuit Cake | Paula Deen

Ingredients

• 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