CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

Ingredients: Serves 6

Crème Anglaise

  • 1 cup heavy cream
  • ½ vanilla bean, halved lengthwise
  • 2 large egg yolks
  • 3 tablespoons granulated sugar

Monkey Bread And Assembly

  • Nonstick vegetable oil spray
  • ½ cup pecans
  • ½ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ cup (packed) light brown sugar
  • ¼ cup unsalted butter, room temperature
  • ½ cup golden raisins
  • 1 package puff pastry, thawed
  • All-purpose flour (for surface)

Special Equipment

  • 1 jumbo 6-cup muffin pan


Crème Anglaise

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

  • 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.

  • Do Ahead: Sauce can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

Monkey Bread And Assembly

  • 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.

  • 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.

  • 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.

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

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