Preheat the oven to 350 degrees F.

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.

Add sandwich pieces and pecans to a small baking dish (suggested: 10-inch x 5-inch loaf pan).

To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.

Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb.

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. Let cool and then sprinkle on powdered sugar to finish.