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Monkey Bread with Bourbon Cr?me Anglaise

Monkey Bread with Bourbon Cr?me Anglaise
It didn't totally blow up my radar, however, until only a few weeks ago. I was celebrating a bachelorette with some of my favorite girlfriends at a too-cool-for-school Atlanta restaurant. We had already overindulged in one too many courses of food, but our waiter gently encouraged us to order the sampler platter of desserts. Never one to say no to sweets, I caved against my (stomach's) better judgement. I couldn't begin to tell you what else was on that giant tray of desserts. It was the monkey bread that took it all home for the gold. I fell hard for monkey bread that night; I've been waiting patiently for the right time to recreate it. Monkey Bread with Bourbon Crème Anglaise Serves 6-8 For the dough1/4 cup warm water (105-110 degrees)1 envelope (2 1/4 teaspoons) active dry yeast1 1/4 cups whole milk 2 tablespoons unsalted butter1 egg, lightly beaten1/4 cup sugar1 teaspoon salt4 cups all-purpose flour, plus more as needed Combine the brown sugar and cinnamon in a medium bowl.

http://www.thekitchn.com/recipe-monkey-b-162150

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