This recipe will generously serve two people, however, for four servings, doubling the recipe works nicely. If you do not have croissants on hand, , Challah and even French bread or a baguette will work well. Try to use bread that is 1-2 days old when making bread pudding, older bread will absorb more of the custard.
1. Preheat the oven to 350 degrees F.
2. Slice each croissant in half lengthwise then slather one side with Nutella.
Put the halves back together to make sandwiches and cut into 2-inch pieces.
3. Add sandwich pieces and pecans to a small baking dish (suggested: 10-inch x 5-inch loaf pan).
4. To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.
5. Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb.
6. Cover with aluminum foil and bake in a 350 degree oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown, has risen slightly and the liquid has bee completely absorbed.