In a small bowl, combine the marmalade, preserves, orange juice and peel.

Use 1 1/2 cups marmalade mixture and spread in the middle of the croissants. Place croissants in a greased 13x9-in. baking dish.

In another bowl, whisk eggs, cream and extract; carefully pour over croissants. Spoon remaining marmalade mixture over top of croissants. Covered and refrigerate overnight.

In the morning, preheat oven to 350 degrees. Remove casserole from refrigerator while oven heats. Bake, uncovered, 25-30 minutes or until a knife inserted near the center comes out clean.

Let stand 5 minutes before serving. Top with strawberries to serve. Makes 12 servings.