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Pecan Monkey Bread Recipe

Ingredients

How to make it

  • 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.
  • •Recipe by Salt Air, L.A.
  • •Photograph by Danny

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The Cook

twill10 Cape Girardeau, MO

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