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Split the croissants in half through the middle.
In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla.
Dunk each croissant half into the mixture so that it's fully coated. Set pieces aside on a plate.
Heat a large nonstick skillet over low heat, then melt a small amount of butter.
Add as many pieces as will fit, cut side down, then increase the heat very slightly (don't go above medium-low).
Allow the toast to cook on the first side for 3 to 4 minutes. Move it around in the skillet a bit to make sure it doesn't burn.
When it's deep golden brown on the surface, flip it to the other side and let it cook for another 2 minutes or so.
Remove from the pan and cook the rest of the croissant halves.
Serve a top and bottom piece together with butter, warm syrup, strawberries, and whipped cream.