Croissant French Toast with Caramel Apples

Ok, this is a FANTASTIC breakfast IF....the caramel turns out.
If the sugar clumps, just give it time to melt down.  I got it right the first time I made this, but the other times it has been hit or miss.  Good luck!

French Toast:
4 Large croissants, halved

Batter:
3 Eggs
1/4 C milk
1/2 tsp vanilla extract
Pinch Ground Cinnamon
Mix all

Caramel Apples:
1/2 Cup Sugar
3 Tunsalted butter
6 Granny Smith Apples, cored, pealed and cut into slices
1/2 C pure maple syrup (or flavored, I use raspberry)

Put sugar in large dry skillet and place over med-high heat.
DO NOT STIR!!!
Let sugar melt in center of pan.  As the center melts shake sugar into center.
When sugar melts stir vigorously until it boils.
At this point add 3 T of butter. NOTE, add bits at a time to much butter will make it separate.
Once butter melts, add the apples.  The Carmel will harden, but it will thin out again.
When a nice coat is on the apples, add the syrup.
Let simmer for 10 min while you make the toast.

Spray a griddle or skillet with butter. 
Dredge the croissants in the batter...QUICKLY  they will soak up the batter.
Lay the croissants on skillet, cut side down, and cook 4-5 min per side...or as needed not to burn.

Plate croissants and pour syrup and apples over top.
Enjoy!