Directions

1. Preheat oven to 350 F. 
2. Place cubed croissant pieces in a greased casserole dish, covering the bottom completely. 
3. In a saucepan over medium-heat, add the sugar and water. 
4. Stir until the sugar is dissolved. 
5. Add the butter and bring to a boil. 
6. Remove from the heat immediately and carefully pour in the room-temperature cream and milk. Continue to stir until completely combined. 
7. Add the vanilla and cinnamon then whisk in the eggs. 
8. Pour the mixture over the croissants and press down each piece with a spoon to make sure all of the bread is covered. 
9. Bake for about 20 minutes or until a knife can be inserted in the middle (like a cake) and comes out clean. 

Make the compote:

1. Wash and then slice strawberries in half or quarters if large.
2. Place all ingredients in a saucepan.
3. Cook slowly over medium low heat until the fruit breaks down and juices are released.
4. Taste and adjust sugar to your palate.
5. Serve warm over bread pudding.