Soften butter or margarine.

Beat softened butter with powdered sugar and grated orange peel until light and fluffy.

Set aside the orange butter.

In a pie pan, stir together milk, eggs, and 1 teaspoon of grated orange peel.

Melt 2 tablespoons of butter in a skillet or griddle over medium heat.

Dip 4 croissant halves into the egg mixture, coating both sides.

Place the dipped croissant halves, cut-side down, in the skillet.

Cook until golden brown, about 3-4 minutes per side, turning once.

Remove the cooked croissant halves to a serving platter and keep warm.

Repeat with the remaining 2 tablespoons of butter and 4 croissant halves.

Dust the croissant halves with powdered sugar.

Serve with orange butter and fresh sliced strawberries.