Slice croissants in half, spread insides with cream cheese and place about a rounded teaspoon of strawberry jam on top, place tops on croissants in sandwich fashion and arrange them in baking dish.
Beat eggs, add sugar, mil, vanilla, nutmeg and cinnamon, beat till well combined, pour mixture over croissants, use a plate to hold the croissants down and keep them from rising to the top, to allow them to soak in the milk and egg mixture, allow to set for about 5 minutes.
Bake in a 350 F oven for about 30 to 35 minutes. They will fluff up and the casserole will have a custardy french toast consistency.
Serve with your favorite Syrup and Breakfast meat.