If you do not have croissants, brioche, Challah and even French bread work well. Try to use bread that is 1 to 2 days old when making bread pudding, older bread will absorb more of the custard.
3 croissants, preferably 1 to 2 days old
3/4 cup Nutella hazelnut spread
1/4 cup chopped nuts such as hazelnuts, pecans or walnuts
2 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/2 cup sugar
Heat the oven to 350 degrees F. Lightly oil or butter a 2-quart baking dish.
Slice croissants in half lengthwise then slather one side with Nutella. Put the halves back together to make sandwiches and cut into 2-inch pieces then add to the baking dish. Scatter top with nuts.
Whisk eggs, cream, vanilla, sugar, and the salt together then pour over the sandwich pieces. Gently push down the croissants so the custard starts to absorb.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake, uncovered, until the bread pudding is golden brown, has risen slightly and the liquid has bee completely absorbed, about 10 minutes.