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Chocolate-Stuffed French Toast

chocolate-stuffed french toast Breakfast French
Chocolate-Stuffed French Toast
  • Prep 30 min
  • Total 30 min
  • Servings 6

Enjoy this chocolate-stuffed French toast made with Original Bisquick® mix and eggs mixture. Serve with orange butter at your breakfast.

Updated April 19, 2012
Bisquick
Make with
Bisquick

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 butter
  • Additional powdered sugar, if desired
  • Additional hazelnut spread with cocoa, if desired

Steps

  • 1
    In small bowl, stir orange butter ingredients with wooden spoon until blended. Cover; refrigerate until serving time.
  • 2
    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.
  • 3
    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.
  • 4
    Sprinkle French toast with additional powdered sugar; top with additional hazelnut spread. Serve with orange butter.
 

Nutrition Facts

Serving Size: 1 Serving
Calories
477
% Daily Value
Total Fat
30g
0%
Saturated Fat
19g
0%
Sodium
490mg
0%
Total Carbohydrate
40g
0%
Dietary Fiber
2g
0%
Protein
11g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 1/2 Other Carbohydrate; 5 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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