Croissant Bread Pudding with Raspberries

5 croissants cut into 1 to1½-inch cubes

2½ cups heavy cream

1 cup whole milk

1 cup granulated sugar

3 large eggs

2 large egg yolks

1 teaspoon fine salt

1 tablespoon vanilla paste

1 cup raspberries

Heat the cream, milk and sugar in a saucepan over medium low heat until it begins to simmer.

Whisk the eggs, yolks, salt and vanilla together in a bowl. Gently pour the warm cream mixture into the eggs, whisking to combine. Add the croissant cubes into the mixture and combine until well coated. Refrigerate overnight.

Heat your oven to 325˚F. Add the raspberries into the mixture and pour into a baking dish with a 2-2.5 quart capacity. Bake for 45-60 minutes or until cooked through. It should puff a little and barely jiggle when shaken. Let cool slightly before serving.

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