'Bread pudding is the elasticized waistband of the dessert world. Lacking the glamour of fashionably ripped jeans but with exactly the cozy comfort you want and need.'
Heat the cream, milk, and sugar in a saucepan over medium-low heat, stirring occasionally, until the sugar dissolves and the liquid just starts to simmer.
Whisk the eggs, yolks, salt, and vanilla in a large bowl. Slowly pour the hot cream mixture over the eggs, whisking fiercely to combine. Toss in the cubed croissants and mix with a spatula, until all of the croissant pieces are evenly coated and mostly submerged. Cover and set aside for 1 to 24 hours .Just before baking, stir the chocolate chips and raspberries into the bread pudding mixture. Pour the whole lot into a 9-inch square pan .
Serve warm with ice cream, whipped cream, or a dollop of Greek yogurt, though it’s perfectly delicious plain, in large spoonfuls straight from the pan.
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