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Preheat the oven to 180°C. Generously grease a 30 cm x 20 cm x 5 cm deep baking dish with butter.
Beat the cream cheese and cream together until well combined.
Beat the milk, eggs, sugar, cinnamon and vanilla together. Add in a thin stream to the cream cheese mixture while beating continuously.
Arrange the croissants in the prepared dish overlapping slightly.
Sprinkle the raisins or sultanas over and in between the slices.
Pour the cream cheese mixture over and leave to stand for 10 minutes.
Pour half of the melted butter over the pudding.
Bake for 30 – 35 minutes until golden and crispy and set on top, but still slightly wobbly in the centre.
Brush with the remaining butter. Dust with icing sugar.
Serve with a generous dollop of mascarpone.
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