In a large bowl, whisk the eggs and the sugar, mix them well to start dissolving the sugar.
Add the milk and continue mixing. Whisk enough to make the sugar dissolve enough that it's not sitting in the bottom of the bowl. Set aside.
Cut the croissants in 1 inch cubes.
Toss the croissants cubes into the milk mixture. Do it in batches so that every cube is soaked in the milk custard.
Spray the baking dish with non stick spray. Be generous with it as the custard tends to stick easily to the bottom of the pan when it bakes.
Pour the bread mixture into the baking dish.
In a small sauce pan, start melting the white chocolate over medium heat. As it starts melting, add 1 tablespoon of the half and half. Stir it in and add a second tablespoon. Stir once more.
If it is too thick, add one more tablespoon. If it resembles a paste like consistency, it is ready.
Scoop out the white chocolate in spoonfulls all throughout the bread pudding.
Once it all has been scooped out, mix in the white chocolate into the pudding, as to create swirls of it throughout.
In a small bowl, combine the raspberry preserves with the water. The jam should become runny enough that it can be drizzled.
Drizzle the raspberry all over the top of the bread pudding.
Bake for 30 minutes until it is golden and the top is crispy.
Serve the bread pudding warm. Enjoy!
Recipe Video Instructions
Notes
I got my croissants from a local French bakery, If you can, try and get the real deal croissants. Regular supermarket croissants tend to be doughier so the mixture might require an extra egg.