• Preheat oven to 350ºF degrees. Scatter the torn croissants evenly in a single layer on a baking sheet. Bake until dry and toasted, about 8-10 minutes.* Allow croissants to cool while you prepare the custard.

Make the Custard:

• Place the white chocolate in a large mixing bowl; set aside.
• Pour the heavy cream, milk, and sugar into a medium saucepan. Cook over medium-high heat until the sugar is dissolved and the mixture begins to boil. Immediately pour hot cream mixture over the white chocolate and allow to sit for 5 minutes. Stir until smooth.
• In a separate bowl, whisk the egg yolks and egg together. Slowly whisk in a few tablespoons of the warm cream mixture. Pour the egg mixture into the warm cream, and whisk until smooth. Stir in the salt, vanilla, and almond extract. Gently fold in the croissants.
• Pour mixture into a greased 8-inch square baking dish, gently pressing down on the bread to assure all the pieces are saturated in the custard. Allow to sit and soak for at least an hour**.
• Preheat the oven to 350ºF. Sprinkle the tablespoon of sugar evenly over the bread pudding. Bake in the oven for 35-40 minutes, or until golden and toasty.

Make the Sauce:

• In a medium saucepan, heat the strawberries over medium heat until they soften and their juices start to release, about 4-5 minutes. In a separate bowl, combine the sugar, cornstarch, and salt. Add mixture to the strawberries and continue cooking until it begins to thicken, about 2-3 minutes. Remove from heat.
• To serve, slice/scoop bread pudding into bowls, and top with the strawberry sauce.