Preheat oven to 350°.

Line 13" x 9" sprayed pan with the bottoms of the croissants (bottoms down.) Sprinkle raspberries. Whisk the remaining ingredients and pour over the croissant bottoms. Replace tops and push down to soak up. Let sit 10 - 15 minutes, pushing down often.

Place in shallow water bath and bake, covered with foil, for 45 minutes. Remove foil and bake for an additional 40 - 45 minutes (press down to determine soupiness.) Remove from oven and cool in water bath.