Recipe: Old Fashioned Bread Pudding

I own a restaurant in the beautiful Blue mountains in Australia, and this is one of our most favourite desserts:
3 croissants, 6 egg yolks, 4 whole eggs, 1 cup sugar, 1pint cream, 1 pint milk, seeds of half a vanilla pod (or 1/2 tspn vanilla), 1 punnet of blueberries (about 1 cup). Beat the eggs sugar and vanilla until the sugar has dissolved, then add the milk and cream, mixing well. Layer the sliced croissants and blueberries in an oven proof dish. Sprinkle each layer if desired with some Port . Pour over the egg mixture and allow the pudding to absorb it for about 1/2 hour before placing in a water bath (a large oven dish with enough hot water to come 3/4 up the sides of the pudding dish). Bake in a moderate oven, about 350 for 3/4 to 1 hour or until when gently shaken the pudding is still a bit wobbly, but no liquid can be seen. Remove and serve drizzled with a light caramel, and thickened cream.
Variations: instead of the blueberries, poached quinces (dont know if you get these in the USA), or caramelised banana, or dried fruit soaked in rum and cold tea
if you need help write: garrickj@australis.net.au, I would be only to pleased to elaborate