Reduce oven temperature to 325 degrees F (165 degrees C). Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes. Beat eggs, sugar, vanilla extract, cinnamon, and nutmeg together in a medium bowl using an electric mixer. Pour over bread mixture, blending well, using your hands if needed.
Add the custard to the croissants and let it sit in the refrigerator for 2 hours to fully soak up the custard. Bake the bread pudding for about 1 hour, or until it is cooked through and the until the top is puffed up and golden.
Yummy low carb recipes for delicious croissant rolls. Place the mozzarella and cream cheeses into a microwave safe bowl. Heat at 30 second intervals until the cheeses are completely melted and well combined.
Whisk in both sugars, eggs, vanilla and cinnamon. Combine until smooth and well blended. Pour over the top of croissant cubes and pecans. Very gently press down cubes so they are all moist.