Cut the croissants into thirds. I used a small croissant, approximately 5 inches. If your croissant is bigger consider dividing the croissant into 4 pieces to ensure even cooking.
Break the eggs in a bowl. Add milk and sugar and whisk well. The mixture will be slightly runnier than the usual French toast batter so you can soak your croissants well.
Take an oven proof dish and grease it well with melted butter.
Pour the egg mixture into the dish. Soak both sides of the cut up croissants for a few seconds and then arrange in the dish, spaced slightly.
Add the chopped up strawberries on top.
Bake in a pre-heated oven at 170 degrees for about 25 minutes. Or until for croissant tips have a slight char.
Rest for 5 minutes before drizzling with honey and digging in.
