PECAN MONKEY BREAD

Steps:

• 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 1/2 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-ounces package, fold sheet in half. For a 17.3-ounces 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.