Cranberry Croissant Bread Pudding with Nutella Glaze



For the bread pudding:
unsalted butter
2 large eggs
⅔ cup white sugar
1½ cups whole milk
1 tsp vanilla extract
¾ tsp cinnamon
2 croissants, day-old and cubed (see notes)
4 oz fresh cranberries

For the glaze:
⅔ cup chocolate hazelnut spread, such as Nutella
¼ whole milk
2 tbsp powdered sugar