The name pretty much says it all, Nutella baked to warm buttery bread pudding perfection. Recipe adapted from Steamy kitchen. 

Ingredients:
3 croissants (stale bread or croissants work better because they absorb more of the mixture)
Nutella (YUM, the more the better)
2 eggs
1 cup heavy cream (35%)
1/2 cup powdered sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt
1/4 cup pecan halves or pieces, toasted (optional) 

Directions:

Preheat oven to 350 F.

Cut the croissants in half and slather one side with Nutella, use as much or as little as you like. Put the halves back together and cut into small pieces, approximately 1 inch in size. They don't have to be perfect. 

Place the croissant pieces into an oven safe dish, add the pecans and set aside.

In the mean time make your custard mixture by mixing the egg, cream, vanilla, salt, and powdered sugar in a medium bowl. Pour over the croissant pieces and give it a good mix. 

Let the mixture sit for half an hour to an hour to let the croissants soak everything up, mixing every 15 minutes to make sure all the pieces are coated evenly.

***Note: if you're making mini ones like I did you can place in a large bowl to soak up the liquid before portioning into the individual cups right before baking*** 

Cover with foil and place in the oven for 30 minutes. The pudding will rise so don't fill it to the brim (like I have). 

Remove the foil and cook for another 10 minutes. The tops will brown a little and the custard will be completely set. If a toothpick inserted in to the centre of the pudding comes out clean it is set. 

Allow to cool for a few minutes before serving. You can serve with powdered sugar, whipped cream, ice cream or it is absolutely delicious all on its own.