Preheat oven to 350° F and grease a 9x13 baking dish with butter.

Place croissant pieces evenly in baking dish.

In a large bowl, whisk together eggs, yolks, cream, and milk.

Add cinnamon, vanilla, and bourbon, and whisk again.

Pour mixture evenly over top of croissant pieces and toss with hands to coat the croissants.

Let sit for at least 20 minutes or as long as overnight (covered and refrigerated).

Scatter raspberries over the mixture.

Bake uncovered for 40-50 minutes, checking to ensure croissant pieces become lightly browned but not burned.

Remove from oven and let sit for 20 minutes before serving.