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Preheat oven to 350 degrees F.
Spray a 9x13 baking dish with vegetable oil spray and set aside.
In a large bowl, whisk together the eggs, milk, half and half, sugars, vanilla extract, nutmeg, and cinnamon.
Add the croissant pieces and chopped pecans, and gently stir until custard is soaked into the croissants.
Pour the mixture into the prepared baking dish.
Bake for 40-45 minutes until golden brown.
Mix powdered sugar with milk and vanilla, and drizzle the glaze over the casserole before serving.
Garnish with berries and serve.