Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, brown sugar, and salt until smooth.

Tear the croissants into bite-sized pieces and layer them in the prepared dish. Slice and distribute the bananas evenly over the croissants.

Pour the egg mixture over the croissant and banana layers, gently pressing down to ensure they soak up the custard.

Cover the dish with plastic wrap and refrigerate for at least 30 minutes or overnight.

After refrigeration, let the dish sit at room temperature for about 10 minutes before baking.

Bake for 30-35 minutes until the top is golden and the center is set.

Allow to cool for 5-10 minutes before serving, then dust with powdered sugar and drizzle with maple syrup.