Cut Croissants in half lengthwise and place bottom halves in buttered 12 X 9" oven proof dish.
Thin marmalade with orange juice and spoon over each bottom half, saving a little to be used as a glaze.
Replace croissant tops.
Beat eggs, cream, and almond extract.
Pour over top of the croissants.
Spoon some thinned marmalade over top.
Soak overnight.
Remove from fridge 45 minutes before baking.
Bake in a preheated 350 degree F oven for about 25 minutes.
Serve hot, and garnish with strawberries and mandarin orange sections.