In a medium bowl, whisk together the eggs, brown sugar and a pinch of salt. Pour in the milk and whisk until frothy.
Place the torn croissants in a large bowl and pour the egg mixture over them. Toss together and let sit at room temperature for 2 hours so the croissants absorb the liquid (or cover the plastic wrap and refrigerate overnight).
Position the oven rack to the middle and preheat the oven to 350 degrees F. Butter an 8-inch square pan.
Transfer the croissant mixture, including any liquid, to the pan. Decoratively add sliced strawberries in and around the croissants, and sprinkle the chocolate chips in too. Bake until the custard is set and the top is browned, 40 to 45 minutes. Let cool on a wire rack.
Cut the pudding into slices, and serve warm or cold with whipped cream. Garnish with more strawberries, chocolate chips and fresh mint.