• Preheat oven to 350ºF. Scatter the torn croissants evenly in a single layer on a baking sheet. Bake until dry and toasted, about 8-10 minutes.* Allow croissants to cool while you prepare the custard.

Make the Custard:

• In a large bowl, whisk the sugar, the egg yolks, egg, lemon juice, zest, extracts, and salt until smooth. Stir in the heavy cream and milk until combined. Gently fold in the croissants.
• Pour mixture into a greased 8-inch square baking dish, gently pressing down on the bread to ensure that all of the pieces are completely saturated in the custard. Allow to sit and soak for at least two hours**.
• Preheat the oven to 350ºF. Sprinkle the 1 tablespoon of sugar evenly over the bread pudding, and bake in the oven for 35-40 minutes, or until golden and toasty.

Make the Raspberry Topping:

• In a medium saucepan, heat the raspberries over medium heat until they soften and their juices start to release, about 2-3 minutes. In a separate bowl, combine the sugar, cornstarch, and salt. Add mixture to the raspberries and continue cooking until it begins to thicken, about 3-4 minutes.
• To serve, slice/scoop bread pudding into bowls. Top with a few spoonfuls of the raspberry topping, and enjoy!