Begin by tearing or cutting slightly stale croissants into 1 to 1.5-inch pieces. Arrange these pieces in a buttered 9x13 inch baking dish, ensuring they are evenly spread without pressing them down too tightly.

Next, grab your Cadbury Creme Eggs and chop them roughly into smaller pieces. Disperse these delightful chunks throughout the croissant pieces in the baking dish.

In a large mixing bowl, combine whole milk, heavy cream, large eggs, granulated sugar, vanilla extract, salt, and your choice of spices such as nutmeg or cinnamon. Whisk these ingredients together until the mixture is smooth and frothy.

Once your custard is ready, slowly pour it over the croissant pieces in the baking dish. Gently press the croissants down into the custard to ensure they are well-soaked. Cover the dish with plastic wrap and let it refrigerate for 30 minutes to 4 hours.

Preheat your oven to 350°F (175°C). Remove the cover from the baking dish and sprinkle the reserved Cadbury Mini Eggs generously on top of your pudding. Bake for 45 to 55 minutes.

After baking, take the Decadent Cadbury Egg Croissant Bread Pudding out of the oven and let it cool for 10 to 15 minutes before serving.