Slice the croissants with a sharp serrated knife into 1” cubes. Place the croissant cubes onto a parchment-lined sheet pan and into a 225 degrees Fahrenheit oven until dried out, about 30-45 minutes. Cool slightly.
While the croissants are in the oven, soak the raisins in bourbon.
Whisk the eggs in a large bowl, then whisk in the milk, cream, sugar and vanilla extract until dissolved.
Butter or spray a 13x9” baking dish, then place the cubed/dried croissants in the dish.
Drain the raisins and place in the custard mixture, keeping the bourbon for the sauce. Add the raisins to the custard.
Pour the custard into the croissants, mixing and pushing down with your hands to fully submerge all of the bread. Cover and refrigerate for 2 hours.
Pre-heat oven to 350 degrees. Bake the bread pudding uncovered for about 40 to 50 minutes until the top is puffed up and golden.
Server warm with the bourbon butter sauce.
To make the bourbon sauce
Combine butter and brown sugar in a heavy bottom saucepan over medium heat. Stir until melted and smooth.
Add bourbon and cook for 30 seconds before adding the cream and cinnamon. Bring to a simmer and cook for about 5 minutes, stirring frequently.
keep warm or re-warm before serving.
Raisins on top can burn, so try to push them down.
Re-heat individual bread pudding portions in the microwave for 30 to 45 seconds.
Rum can easily be substituted for bourbon in the sauce.