In a stand mixer bowl, combine 1 3/4 cup flour, yeast, sugar and salt; set aside. In a saucepan or microwave-safe dish, combine water, milk and butter; heat to 120-130ºF (butter does not need to melt). Using a paddle attachment, blend on low speed for 30 seconds. Add eggs; blend on low speed until moistened; beat 3 minutes at medium speed. Gradually stir in remaining flour to make a soft batter.
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place until double, about 30 minutes.
Prepare Topping: In medium bowl, combine all topping ingredients. Set aside.
Preheat oven to 350°F. Grease a 13x9-inch cake pan; set aside.
Stir batter down. Spread into prepared pan. Spoon Topping evenly over batter. Cover; let rest for 10 minutes.
Bake for 45 to 50 minutes until golden brown.
Prepare butter sauce: Combine sugar, butter and half-and-half cream in pot. Heat to boiling, simmer until thickened, stirring occasionally. Add vanilla. Stir to combine.
Serve warm, with butter sauce drizzled over top.