Place the bottom halves of croissants on a half-sheet pan or jelly-roll pan (pack them as tightly as possible).
In a small bowl, combine the marmalade with the orange juice; mix completely. Spoon thinned marmalade over each croissant bottom half, saving a little to be used as a glaze for the tops of the croissants. Place the croissant tops over the croissant bottom halves.
In a medium bowl, beat together the eggs, cream, milk and almond extract. Pour this mixture over the croissants. Spoon the remaining marmalade over the top of each croissant as a glaze.
Cover the baking sheet and refrigerate 8-10 hours, allowing the croissants to soak in the egg mixture.
When ready to bake, remove the baking dish from the refrigerator and allow it to stand at room temperature for 45-60 minutes before baking.
Preheat the oven to 350 degrees. Spray half-sheet pan with vegetable spray. Using a spatula, remove the croissants out of the cream mixture to the greased baking sheet. Leave space between the croissants.
Bake uncovered for 25 minutes.
For a nicer presentation, take a small knife and cut around the croissants before removing to plates—this will get rid of excess custard around the croissants. Serve the croissants hot, garnished with strawberries and mandarin orange sections. Offer syrup on the side.