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Croissants a L'orange
Grease 6 oven-proof bowls big enough to hold one croissant each (about 6 inches in diameter). Place the bottom half of a croissant in each bowl. Thin the marmalade with the orange juice and spoon 2 to 3 Tablespoons over each bottom. Replace the croissant tips. Beat together the eggs, cream and almond extract, add orange rind if desired, and pour 3 Tablespoons of mixture over each croissant. Spoon 1 to 2 Tablespoons of remaining marmalade mixture over top of each.
Cover the croissants and let soak overnight. Bake in a preheated oven at 350 degrees for 20 to 25 minutes until mixture is set. Serve the croissants hot, allowing a few minutes to settle. Garnish each serving with a half slice of orange and a Tablespoon of whipped cream topped with a strawberry.
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