Set croissants to the side and melt 2 tablespoons butter in a large skillet set over medium heat.

While the butter melts start making your cream mixture.

In a shallow dish whisk together eggs, half and half, sugar, 2 tablespoons amaretto, vanilla bean paste and apple pie spice.

Quickly dip the sliced croissant into the cream mixture and add to the hot pan with melted butter. Cook until both sides are golden brown.

Continue cooking (adding more unsalted butter to the pan if needed) until all the French toast has been cooked.

While the croissants are cooking make your raspberry topping. In a small sauce pot set over medium heat add frozen raspberries, brown sugar and remaining amaretto. Mix together until the raspberries starts to cook down and the sugar dissolves into the berries. Cook until the mixture is thick and jelly like in texture.

Serve croissant French toast topped with raspberry sauce and sprinkled with powdered sugar.