In a big mixing bowl, whisk together mascarpone, ricotta, powdered sugar, and a pinch of salt until it's smooth and creamy. Add in the sliced strawberries and give it a gentle fold.

Slice the croissants in half and spread 2 tablespoons of the mascarpone filling on each croissant.

In another large mixing bowl, whisk together eggs, milk, granulated sugar, and vanilla until well combined.

Arrange the croissants in a 13x9 buttered baking dish. It's okay if they overlap a bit.

Pour the egg mixture evenly over the croissants, cover, and let it chill in the refrigerator overnight.

Preheat the oven to 375°F. Bake, covered with aluminum foil, for 25 minutes. Remove the foil and continue baking for an additional 15-18 minutes or until the egg mixture sets, and the croissants turn golden brown and crisp on top.

Top your creation with sliced strawberries and a sprinkle of powdered sugar. Serve warm with a drizzle of maple syrup!

Store any leftovers in an airtight container in the fridge for 2-3 days.