This recipe for croissant French toast casserole can easily be modified for stove top pan preparation. It is also infinitely customizable in that the fruit for the stuffing can be varied as well as the garnishes.
Turn the oven on to 350 F.
Slice the croissants lengthwise in half.
Beat the eggs, add the heavy cream and beat again. Add the raspberry ale or milk and beat to incorporate. Set the custard aside.
Arrange the bottom halves of the croissants in appropriately sized round shaped baking dish or cast iron skillet. Place the butter pieces on top distributing evenly. Sprinkle half the brown sugar evenly. Add the raspberries evenly. Pour half the custard.
Arrange the top halves of the croissant on top. Pour the remaining custard and press with your hands until the croissants have soaked it all up. Sprinkle with the rest of the brown sugar.
Bake at 350 F for 15 minutes, then reduce the temperature to 300 F and bake for another 15-20 minutes. You may tent with tin foil for the last 15 minutes. Let rest for 5 minutes before serving.
TRADITIONAL STOVE TOP METHOD
Partially slit each croissant lengthwise in the middle, just enough to stuff it with a piece of butter, couple of raspberries and a sprinkle of brown sugar. Press to 'seal' the slit edge. Mix custard as outlined above.
Heat a lightly oiled pan or griddle over medium-high heat. Drench each croissant in custard until soaked on both sides and carefully place in the pan. Cook each side until golden brown. Serve.
It is very helpful to dry out the croissants prior to using them. If possible, leave them overnight out on the counter covered with a breathable kitchen towel. Dried out they will absorb the custard better.
You can substitute the raspberry ale and fresh raspberries with a different flavor fruit beer and different fruit.
If using milk in lieu of fruit beer, add vanilla to the custard.
Serving size assumes 2 croissants per person.