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1. Preheat oven to 350u00b0F. Grease a 13x9 baking dish.
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2. Slice each croissant in half lengthwise, then slather one side with Nutella. Put the halves back together to make sandwiches, and cut each sandwich into 2-inch pieces.
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3. Add sandwich pieces and strawberry and banana slices to your baking dish. Set aside. (I stuffed slices of fruit in the crevices between sandwich pieces and on top of everything.)
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4. In a medium bowl whisk together eggs, cream, vanilla, salt and powdered sugar for your custard.
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5. Pour custard evenly over sandwich pieces and fruit. Using a flat spatula, gently push down on the bread so that the custard starts to absorb.
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6. Cover baking dish with aluminum foil and bake for 30 minutes.
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7. Remove foil and continue to bake uncovered for 8-10 minutes, until bread pudding is gold brown and the liquid has been completely absorbed.
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8. Let cool, then sprinkle with powdered sugar.
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9. Spoon remaining Nutella into a sandwich bag and microwave for 20-30 seconds. Snip off the tip from one corner of the bag, and pipe melted Nutella all over the top of your bread pudding.
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10. Slice and serve with whipped cream, ice cream, or both.
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(Recipe adapted from Adam and Joanne Gallagher of Inspired Taste blog, via Jaden Hair of Steamy Kitchen.)
