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Chocolate-Stuffed French Toast with Orange Butter
Crispy on the outside and oozing with warm chocolate hazelnut spread inside, this stuffed French toast turns a regular morning into an event. You'll dip thick slices of bread into a bright, citrusy batter spiked with fresh orange juice and vanilla before griddling them in butter. The real secret here is the quick homemade orange butter that melts right over the top. It's a rich, comforting breakfast that feels incredibly special but doesn't require hours in the kitchen.
Equipment
- Skillet
Ingredients
- ½ cup butter, softened
- 2 tablespoons powdered sugar
- 1 tablespoon grated orange peel
- 1 cup milk
- ⅓ 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 butter
Instructions
- 1Stir the softened half cup of butter, two tablespoons of powdered sugar, and one tablespoon of grated orange peel in a small bowl until smooth. Cover and refrigerate the orange butter until needed.
- 2Whisk the milk, pancake mix, vanilla, one teaspoon of grated orange peel, orange juice, and eggs in a shallow dish until completely smooth.
- 3Cut a three-inch pocket through the top crust of each bread slice. Fill each pocket with one tablespoon of chocolate hazelnut spread. Don't cut all the way through so the filling won't leak out during cooking.
- 4Heat a griddle or skillet over medium heat to 350 degrees Fahrenheit and melt two tablespoons of butter. Dip the stuffed bread slices into the egg batter to coat both sides thoroughly.
- 5Transfer the coated bread to the hot griddle and cook for about four minutes, flipping once, until both sides are golden brown. Remove to plates while you finish cooking any remaining slices.
Notes
- Serving: Top the warm French toast with the chilled orange butter so it melts perfectly over the slices.
- Garnish: Dust the finished plates with powdered sugar and a little extra chocolate hazelnut spread.
- Make ahead: You can mix the orange butter up to a week in advance and store it in the fridge.