Croissant Bread Pudding with Rum Sauce

Whisk milk, sugar, butter, and eggs together in a large bowl. Add bananas. Add croissants and mix well.

Pour mixture into a 9x13-inch baking dish. Refrigerate for 1 hour so croissants can absorb some of the liquid.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until center is set and top is golden brown, about 1 hour. Let cool for 30 minutes before slicing.

Meanwhile, combine brown sugar, butter, and rum in a saucepan. Cook and stir until melted together, about 5 minutes. Remove from heat and stir in heavy cream. Pour warm sauce over the bread pudding right before serving.