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.
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.