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Grease 9”x 13” baking dish with butter and set aside.
In a large mixing bowl whisk together milk, cream, eggs, yolks, brown sugar, vanilla, and cinnamon until completely combined.
Spread half of the torn croissant into the baking dish in an even layer, and top with half of mixed berries.
Spread the remaining croissant into the baking dish and top with remaining mixed berries.
Pour custard mixture over entire baking dish and allow mixture to sit for 1 hour (and up to overnight, tightly covered in foil in the refrigerator) so the custard can soak into the croissant.
Meanwhile, preheat oven to 350˚F.
Cover bread pudding tightly with foil. Bake for about 45 minutes. Remove foil and continue baking for an additional 20 minutes until top has browned and crisped and pudding has set. Remove from oven and cool for 10 minutes.
Combine all ingredients into a mixing bowl.
Gently whisk together until smooth.
Once pudding has cooled drizzle half the glaze over pudding.
To serve, scoop pudding into individual bowls and top with more glaze.