Preheat the Blackstone griddle to low heat and drizzle a little cooking oil, spreading it evenly across the surface.
Place the bacon on the griddle, press it down with a bacon press, and flip it often to cook evenly without burning. Remove once done and cut each slice in half.
Divide the sausage into two 6-ounce patties and cook them on the griddle. Flip once the first side is seared and continue cooking.
Crack the eggs into a bowl, whisk them with the heavy whipping cream, and season with SPG. Pour the mixture into a large silicone omelet ring on the griddle and cook until nearly set. Fold the omelet into thirds and cut it into two pieces.
Place the croissant bread slices on the griddle, toast until lightly browned on both sides, then remove.
When the sausage patties are nearly done, top each one with a slice of cheddar cheese and allow it to melt.
Build each sandwich by layering one slice of toasted bread, a sausage patty with melted cheese, a portion of omelet, several pieces of bacon, and a spoonful of raspberry jelly. Place the second slice of toasted bread on top.
Sprinkle with powdered sugar if desired and serve warm.
