Preheat oven to 350 degrees F. Spray six ramekins with cooking spray and place them on a parchment lined sheet pan.
Cut the croissants into one inch pieces; arrange the pieces evenly into each of the six ramekins.
Place the raspberries equally into each ramekin.
Zest the lemon and sprinkle the zest evenly into each ramekin.
In a large bowl using a hand mixer, or the bowl of a stand mixer, combine Eggland’s Best Eggs, cream cheese, melted butter, sugar, vanilla, half & half, and 1/4 teaspoon sea salt.
Mix on low just until combined and pour the mixture evenly into each dish.
Bake for 35 minutes, until risen and golden.
Drizzle the honey over the bread puddings and top with the remaining sea salt. Serve hot.