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