Pre-heat oven to 180°C. Cut each croissant in half, along both the width and then the length (so you get 4 pieces from each croissant) and butter each of the cut sides.
Layer the slices in a medium-sized ovenproof dish, or individual ramekins. Scatter with the chocolate chips, pecan nuts and then finally the sugar.
In a mixing bowl or measuring jug, lightly whisk the eggs and then add the milk, vanilla, nutmeg and cinnamon.
Pour the liquid over the bread slices. Sprinkle with the sugar and bake for 25-30 minutes (or about 20 minutes if using individual ramekins).
Remove from the oven and serve as soon as possible with the cream or custard.
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Reprinted with permission of Sarah Graham
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