In a small sauce pan, melt butter with brown sugar and corn syrup over medium heat. Stir until smooth and pour into the bottom of a 9x13 baking dish.
Cut croissants into one inch cubes and layer over brown sugar mixture.
In a medium bowl, whisk together eggs, half-and-half, vanilla, orange juice, and salt until completely combined.
Pour over evenly over croissants.
Cover and chill in the refrigerator at least 8 hours and up to 1 day.
Pull it out of the fridge for 1 hour before baking to allow it to come to room temperature.
Preheat oven to 350 F
Bake, uncovered, in the middle of the oven, 35-40 minutes. until slightly golden.
Serve hot, topped with berries and whipped cream.