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Preheat your oven to 350°F (177°C). Lightly oil or butter a 2-quart baking dish.
Slice the croissants in half, lengthwise, then slather one side with Nutella. Put the halves back together to make sandwiches, cut them into 2-inch pieces, and then add them to the baking dish.
Scatter top with nuts.
Whisk the eggs, cream, sugar, vanilla, and salt, then pour over the croissants. Gently press down 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 is absorbed, about 10 minutes.