In a small bowl, mix together the egg, milk, cinnamon, nutmeg and salt.
Cut croissant in half and place in a small shallow baking dish large enough to hold halves in a single layer. Pour egg mixture over croissant; soak 10 minutes. Turn halves over and soak for another 10 minutes.
Heat a non-stick fry pan; add butter.
Once butter has melted, add the croissant and fry over medium heat for 5-7 minutes on each side.
Place one croissant half on a plate, spread 1 tbsp of NUTELLA® followed by the yogurt and raspberries.
Garnish with chopped hazelnuts and serve with orange juice or milk.
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