Spray a 9 x 13-inch baking dish with nonstick cooking spray.
In a mixing bowl, using a whisk, beat together eggs, half-and-half, sugar, vanilla extract, and salt.
Place torn croissant pieces in the baking dish, and then pour the egg mixture over the top. Using a large spoon or spatula, push gently down on croissant pieces, for them to absorb the egg mixture.
Let stand for 10 minutes and press down again. Top evenly with raspberries.
Bake for 45-55 minutes or until bread pudding is golden brown and puffed up. Remove from oven and allow to cool for 15 minutes.