Ingredients:
VdF Muffin Batterb of choice
Directions:
Thaw a tub of Vie de France muffin batter for 2-3 hours at room temperature or overnight in refrigerator.
Using a sheet lined baking tray, apply spray pan release to paper to ensure batter will not stick. Pour one tub of batter onto paper (for 1/2 sheet pans, use only half a tub of batter). Spread level with a rubber spatula.
Bake in a rack oven at 350° F for 25-30 minutes (in convection oven: preheat to 375° F, place tray in oven, turn oven off for 10 minutes. Lower temperature to 325° F and bake for 15-20 minutes.) Remove from oven and allow to cool for 15 minutes.
Cut into pieces and place in large goblet, using enough muffin to cover bottom of glass. Drizzle muffin with liquor of choice such as Amaretto, Kahlua, etc. Layer with fruit, then custard or crème fraiche. Repeat layers until goblet is full.
Sprinkle with topping such as chopped nuts or chocolate chips and serve.