Spread the torn croissants with jam and arrange in the dish. Sprinkle with white chocolate and custard. Bake until the top is golden and the custard heated through, 20 minutes. Cool for 5 minutes ...
Pour half the mixture into the prepared slab pan and scatter over half of the strawberries. Pour over the remaining mixture and stud with remaining strawberries. Bake in for 1 hour or until cooked ...