- 1 cup heavy cream
- 1/2 vanilla bean, halved lengthwise
- 2 large egg yolks
- 3 tablespoons granulated sugar
- Nonstick vegetable oil spray
- 1/2 cup pecans
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup (packed) light brown sugar
- 1/4 cup unsalted butter, room temperature
- 1/2 cup golden raisins
- 1 package puff pastry, thawed
- All-purpose flour (for surface)
- 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 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 8×6 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.