Can I make this the night before, and reheat it in the morning, do you think?

Most bread puddings are fine made the night before, and are better made with slightly dry (stale) bread, to soak up the custard. I just looked at the recipe and the glaze looks very quick to throw together at the last minute - and it says to have guests drizzle it on their own servings, so it all sounds very do-able ahead.

It would be ok to make the bread the day before but I would glaze it on the same day you serve it