Pecan Monkey Bread

Step 1

Place cream in a small saucepan and scrape in vanilla seeds. Heat over medium until just simmering, about 5 minutes. Remove from heat.

Step 2

Whisk yolks and granulated sugar in a medium bowl until pale and light, about 2 minutes. Gradually whisk half of cream into yolk mixture. Then whisk mixture in bowl back into cream in saucepan. Cook over medium-low, stirring constantly with a wooden spoon, until sauce is thickened and coats spoon, about 5 minutes. Transfer to a medium bowl; let cool.

Step 3

__DO AHEAD:__Sauce can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

Step 4

Preheat oven to 350°. Coat muffin cups with nonstick spray. Toast pecans on a rimmed baking sheet, tossing occasionally, until slightly darkened and fragrant, 8–10 minutes. Let cool; coarsely chop.

Step 5

Stir granulated sugar and cinnamon in a small bowl; set aside. Bring brown sugar, butter, and ½ cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Pour syrup into muffin cups. Top with pecans and raisins.

Step 6

Gently roll out pastry on a lightly floured surface just to smooth. For a 14-oz. package, fold sheet in half. For a 17.3-oz. package, stack sheets. Cut pastry into an 8x6 grid to make 48 squares. Roll into balls; toss in cinnamon sugar. Fill muffin cups with balls; press lightly to compact.

Step 7

Bake until pastry is golden brown and puffed, 25–30 minutes. Let cool slightly, but unmold before caramel hardens.

Step 8

Serve monkey bread, caramel side up, on a pool of crème anglaise.