1Mix strawberries, sugar and peach schnapps and set aside. Slice croissants in half lengthwise .Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add four croissant halves, and cook about 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and croissant halves. Spoon some strawberry mixture in between the 2 pieces of croissant. Sprinkle with powdered sugar; top with whipped cream.