Toad in the Hole is a classic English baked egg dish called Yorkshire pudding with juicy sausages nestled in the eggy batter. And imagine my surprise when I learned that Yorkshire “pudding” isn’t pudding at all, but instead more like a big giant popover!
Years ago, a good friend of mine whose family came from the Isle of Man introduced me to Yorkshire pudding when we spent the holidays with them and several other military families while my husband was stationed at the Navy base in Virginia.
I had no idea. I guess I had a vague idea that Yorkshire pudding was actually pudding. Like a loose custard. I mean, why else would it be named Yorkshire pudding?
But back to Toad in the Hole which is basically Yorkshire pudding with sausages in it that supposedly were thought to look like toads poking their heads out of the ground.
Disclaimer: no actual toads were used in the making of this recipe.
Incidentally, figgy pudding, another popular English dish, is actually like a fruitcake kind of a thing - and doesn't contain any figs. So make it all make sense!
Anyway, despite the possibly unappetizing name, Toad in the Hole is quite delicious and very easy to make. It's a great way to serve breakfast on a busy weekday before the family heads off to school or work.
You can even make the batter the night before and refrigerate it, and then pop it in the oven in the morning while everyone is getting ready. By allowing the batter to rest overnight, you're giving the flour more time to absorb the liquid, resulting in a more tender, crisper bake.
This is a good, solid basic recipe, but you can use other types of protein like cooked steak or bacon, you can add cheese and other seasonings like herbs or your favorite spice blend. It's a very versatile recipe.
Toad in the Hole
Makes 4 to 6 servings.Preheat the oven to 400 degrees. Lightly grease a 9-inch square baking or casserole dish.
Arrange the sausage links in the dish and bake in the oven until partially cooked, about 15 minutes, turning over halfway through.
Meanwhile, in a medium-sized bowl whisk the flour, salt, and pepper. In a second bowl whisk the eggs, milk, melted butter, and mustard until well combined and frothy.
Slowly pour the egg mixture into the flour mixture and whisk until combined and smooth. Allow the batter to rest for 30 minutes (or overnight).
Remove the casserole dish with the sausages in it from the oven. Pour or spoon the batter into the dish and return it to the oven. Bake about 20 to 25 minutes, until the batter turns light golden, puffs up, and is crispy around the edges.
Remove the pan from the oven, cut into squares or wedges, and serve warm with more mustard on the side and a small pitcher of warmed maple syrup.
Recipe originally appeared in The Fresh Eggs Daily Cookbook (HarperCollins, 2022).
