Prepare the Croissants: Tear the croissants into 1- to 2-inch pieces. If they're very fresh, you might want to spread them out on a baking sheet and toast them in a 300°F oven for about 10 minutes to dry them out slightly. This helps them absorb the custard better.

Crush the Ginger Snaps: Place the ginger snap cookies in a zip-top bag and coarsely crush them using a rolling pin or your hands. You want some larger pieces for texture, not just fine crumbs.

Make the Custard: In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground ginger, cinnamon, nutmeg, and salt until well combined. Make sure the sugar is dissolved.

Combine Ingredients: Add the torn croissant pieces and crushed ginger snaps to the custard. Gently stir everything together, making sure the croissants are well coated with the custard.

Let it Soak: Let the mixture sit for at least 30 minutes, or even up to an hour. This allows the croissants to absorb the custard, which will result in a more flavorful and evenly textured pudding. You can also cover and refrigerate it overnight.

Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with some of the melted butter.

Assemble and Bake: Pour the croissant mixture into the prepared baking dish. Drizzle the remaining melted butter evenly over the top. This will help create a golden, slightly crispy crust.

Bake: Bake for 45-55 minutes, or until the pudding is set and golden brown on top. The center might still be slightly jiggly, but it shouldn't be liquid. A knife inserted near the center should come out mostly clean.

Cool and Serve: Let the pudding cool for at least 10-15 minutes before serving. This allows it to set up further and makes it easier to slice.