In a large bowl mix eggs, sugar, vanilla, zest, and cream. Add the bread and cranberries and mix until well blended. Gently fold in raspberries. Pour mixture in to the greased pan and cover with foil.
Preheat oven to 350°F. Let the bread mixture rest and absorb while the oven preheats. Bake covered for 35 minutes, then uncover and bake for an additional 5 - 15 minutes until golden brown.
Serve warm with creme anglaise.
Creme Anglaise
In a small saucepan, whisk together ¾ cup heavy cream and ¼ cup milk. Cook over medium heat, just until mixture starts to boil. Remove from heat.
In a mixing bowl, whisk together 2 egg yolks and ⅓ cup sugar. Whisk in half of the hot milk mixture. Add egg mixture to the saucepan and cook over medium heat, stirring constantly, until sauce comes to a boil.
Reduce heat and simmer until sauce thickens slightly, about 2 minutes. Remove from heat and stir in 1 teaspoon vanilla bean paste or vanilla extract.
Notes
*I used 2 large Costco croissants and 4 slices of Grandma Sycamore's Sunflower & Honey Homemade Bread