Slice the corissants in half and slather on the nutella (be generous with the nutella, don't skimp!). put the two halves back together so you have croissant-nutella sandwiches.

Chop the sandwiches into small triangle shapes (and try your level best not to eat them right away... self control, people!).

Preheat the oven to 180 degrees C. toast the pecans in the preheating oven for about 5 minutes or so, and remove them from the oven. set aside.

In a ceramic dish, place the croissant pieces and strew the pecans over them.

In a bowl, whisk the eggs and sugar till light and foamy. then add the cream (you could use whole milk or half-n-half too if you want it lighter) and whisk again.

Add the salt, vanilla, cinnamon and ginger and whisk to combine.

Pour this custard over the croissant pieces in the bowl, and just gently smoosh the pieces down with a spoon so that they are all dunked in the custard and have a chance to soak it up. leave them like this for about 5 minutes.

Next, place the dish in the oven covered in foil for 30 minutes.

After 30 minutes, remove the foil and continue cooking for another 10 minutes.

Remove from the oven and let stand for 2 minutes. dust with icing sugar and serve warm.