Preheat oven to 350°F (175°C).

In a large bowl, mix together the heavy cream, milk, eggs, egg yolks, light brown sugar, vanilla, and 1/4 teaspoon of cinnamon until well blended.

Add the cubed croissants, peeled and cubed apples, and raisins to the mixture.

Toss until the bread is saturated with the liquid.

Let the mixture set for 1 hour to allow the bread to absorb the liquid.

Grease an 8-inch square baking pan.

Pour the bread pudding mixture into the prepared pan.

Sprinkle the remaining sugar and cinnamon (1 tablespoon total) evenly over the top of the pudding.

Place the baking pan in a larger, shallow pan.

Fill the larger pan with water until it reaches about 2/3 of the way up the sides of the pudding pan to create a water bath.

Bake in the preheated oven for 50 minutes, or until the pudding is set and golden brown.