Directions:

Cut your croissants into 6 or 8 pieces each, then arrange on a baking sheet and cook for 7 minutes at 325 degrees so they crisp up. Remove from oven and set aside.  NOTE: you could also use stale croissants without having to heat them.

In a bowl, mix together cream cheese and powdered sugar using an electric or stand mixer until smooth, then set aside.

In a large bowl, beat together eggs, sugar, heavy cream, milk, and vanilla until thick and smooth.

Prepare a 7x10 or 8x11 dish with non stick spray. Place half of your croissant pieces in a single layer, making sure they are snug together.

Drop on dollops of your cream cheese mixture all over, spread  to cover bread and top with a layer of raspberries (chopped and whole).

Top  with remaining croissant pieces in a tightly-fitting layer. Evenly pour the egg mixture all over your dish, so that it comes just even with the top. If the tops of your croissants aren’t covered, save a little egg mixture and brush all over generously.

Press everything down tightly so that it is nice and compact. Bake uncovered for 25-30 minutes until your croissants are a rich golden brown. Remove from oven and cover with foil.  Continue to cook for a final 10 minutes to ensure the middle heated thoroughly.

When done, remove from oven and let cool for 10 minutes. Cut into servings and add a few extra raspberries to the top before serving.