Boil milk, cream, vanilla, and lavender in a saucepan, then cool slightly.
Whisk egg yolks and 55g sugar, then strain in the warm milk mixture.
Layer halved strawberries and breadcrumbs in a buttered dish, pour over custard, and rest for 20 minutes.
Bake at 180°C for 30 minutes until set and rest for 5 minutes.
Warm honey with chopped strawberries and spread over the baked custard.
Warm the remaining 85g sugar in the oven for 5 to 10 minutes.
Whisk egg whites until firm and incorporate the warmed sugar.
Pipe a meringue lattice over the pudding, dust with icing sugar, and bake for 10 minutes.
Decorate the edges with remaining strawberry halves once cooled.
Dust with icing sugar and serve at room temperature.