Slice the croissants into 3-4 sections, lengthwise. Line the slices up in rows in a 9x13 baking dish. Set aside.
TO MAKE THE BERRY SAUCE:
Place the mixed berries, water, and sugar in a saucepan and bring to a simmer over medium/high heat. Let simmer for 5 minutes, pressing on the larger berries to break them up. Mix the lemon juice and cornstarch together until smooth. Pour into the saucepan while whisking constantly and whisk until the mixture thickens. Remove from heat and set aside.
TO MAKE THE GOATS CHEESE CREAM:
Place the cream cheese and goats cheese in a bowl and beat together until smooth. Add the powdered sugar and beat in until smooth. Add the lemon juice and mix in. Beat in the whipping cream, a little at a time, until the mixture is smooth and creamy. Scoop into a piping bag fitted with a large round tip and set aside.
TO MAKE THE CUSTARD:
Whisk the eggs and sugar together in a mixing bowl. Add the vanilla and half and half and mix until well combined. Set aside.
TO ASSEMBLE AND BAKE:
Spoon the berry sauce randomly but evenly through the rows of sliced croissants. Pipe the goats cheese cream in between the slices of croissants that haven't been filled with berry sauce. Pour the custard sauce over the entire dish, a little at a time, allowing to soak into the dish. Cover with plastic wrap and place in the fridge. Let sit for 8 hours or overnight.
Preheat the oven to 375 degrees. Bake the pudding on the middle rack for 45 minutes, or until the dish is cooked through and croissants are lightly browned on top.
Serve warm.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/05/18/mixed-berry-goats-cheese-croissant-bread-pudding/