Chocolate-Stuffed French Toast


Orange Butter:

1/2 cup butter, softened
2 tablespoons powdered sugar
1 tablespoon grated orange peel

French Toast:

1 cup milk
1/3 cup Original Bisquick® mix
1 tablespoon vanilla
1 teaspoon grated orange peel
1 tablespoon fresh orange juice
4 eggs
6 slices (1 inch thick) day-old French bread
6 tablespoons hazelnut spread with cocoa
2 tablespoons 
Powdered sugar
Additional hazelnut spread with cocoa


In small bowl, stir orange butter ingredients with wooden spoon until blended. Cover; refrigerate until serving time.
In shallow dish, stir milk, Bisquick mix, vanilla, 1 teaspoon orange peel, the orange juice and eggs with fork or whisk until blended. In each slice of bread, cut 3-inch pocket through top crust. Spread 1 tablespoon hazelnut spread in each pocket.
Heat griddle or skillet over medium heat (350°F); melt 2 tablespoons butter on griddle. Dip bread in egg mixture, coating both sides. Place bread on hot griddle; cook about 4 minutes, turning once, until golden brown.
Sprinkle French toast with additional powdered sugar; top with additional hazelnut spread. Serve with orange butter.
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