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Cut the croissants in half.
In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla.
Dredge each croissant half into the mixture so that it's fully coated. Set pieces aside on a plate.
Heat a large nonstick skillet over medium low heat, then melt a little butter.
Add as many pieces as will fit into the pan.
Allow them to cook on the first side for 3 to 4 minutes. When the pieces are golden brown on the surface, flip to the other side and let it cook for a couple more minutes until that side is golden.
Remove and cook the rest of the croissant halves.
For strawberry whipping cream, add heavy whipping cream to a medium size bowl with the strawberry jam.
Beat with a hand mixer on high until it forms stiff peaks. Taste and add more jam if desired.
Serve the French toast with syrup, strawberry whipped cream and sliced strawberries.