Grease 6 oven proof ramekins/bowls big enough to hold one croissant each. Place the bottom half of a croissant in each.
Thin the marmalade with the orange juice and spoon 3 Tablespoons over each bottom. Replace croissant tops.
Beat together the eggs, cream and almond extract ad pour about 3 Tablespoons of the mixture over each croissant. Spoon the reamining marmalade mixture evenly over the tops of each. Cover the croissants and let them soak overnight in the refrigerator.
Bake in preheated 350 degree oven for 20-25 minutes or until the mixture is set. Take out and allow to settle afew minutes. Garnish each with a half slice of orange, twisted, and a tablespoon of whipped cream and strawberry.