Chocolate-Stuffed French Toast

Ingredients:

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

Directions:

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.

Recipe shared from: http://www.bettycrocker.com/recipes/chocolate-stuffed-french-toast/f6d1dd66-cff6-4bb2-b01c-215847ad74c8