Slice croissants in half, lengthwise. Lay on baking sheet, cut side up. Broil for a few minutes to toast the tops. Remove from oven and set aside.
In a medium bowl, mix cinnamon and sugar together. Add heavy cream, vanilla, salt, and eggs. Mix together with a fork in a whisking motion to beat the eggs well.
Place nonstick skillet over medium heat. Add 1 tablespoon of butter. While the pan heats up, dip 6 croissant halves into egg mixture. Dunk them all the way into the custard to soak them well. Leave them for about 1 minute.
Remove croissants from custard and let the excess drain off. Then, place cut side down on hot skillet. Cook until the bottoms brown, about 2 minutes. Flip and cook 1-2 minutes more. Repeat with the rest of the croissants.
Serve warm with a dusting of powdered sugar, cut strawberries, and maple syrup.