Learn how to cook up a delicious British-style Toad in the Hole, which is a wonderful weekend breakfast or brunch treat.

British style toad in the hole in cast iron skillet

Classic and delicious British style Toad in the Hole is basically sausages in a Yorkshire pudding-like skillet. Classic, British Toad in the Hole. While a bit of a snicker-worthy name, this dish of sausage, bacon, herbs and red onion in a simple batter of milk, eggs and flour is wonderfully delicious comfort food that works for breakfast, brunch or breakfast-for-dinner.

Ingredient Notes

In the best farm-to-table tradition, I gathered farm-fresh eggs and milk, locally-made artisan pork sausage and a variety of fresh herbs for my version here.

Cook’s Notes

A cast iron skillet is perfect for this dish, as it retains heat so well and cooks beautifully. If you don’t have a cast iron skillet, you can use any oven-proof skillet or baking dish of similar size (10-inch top diameter-ish).

British style toad in the hole in cast iron skillet

British style toad in the hole in cast iron skillet

Get the Recipe: British Style Toad in the Hole

A hearty and delicious skillet dish, with sausage, bacon and red onions surrounded by a simply batter. 
5 stars from 6 ratings
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 6 people


  • 1 cup all-purpose flour
  • 4 large eggs
  • 1/2 cup milk
  • 1 Tbsp grainy mustard
  • 2 Tbsp fresh herbs, chopped, parsley, rosemary, chives and/or thyme
  • 2-3 Tbsp vegetable oil
  • 4 pork sausages
  • 4 strips bacon
  • 1/2 medium red onion, cut in to large slices
  • Salt and pepper, to taste


  • In a medium bowl, whisk together the flour, eggs, milk, mustard and fresh herbs. Cover and let stand 1 hour.
  • Preheat oven to 425 F. Place oil in oven-proof skillet or baking dish (enough for a thin layer over the entire bottom) and place in the preheated oven while you prepare the sausages.
  • Wrap each of the sausages with a strip of bacon. Remove hot skillet with oil from the oven. Place the sausages in the middle and scatter the red onion slices around the outside. Place in the oven for 15 minutes, then remove, flip sausages and stir onions. Return to oven for a further 15 minutes. Have a baking sheet handy and re-whisk the batter near the end of this cooking time.
  • Remove from oven. Place skillet on the baking sheet and quickly pour the batter over-top. Return to oven and allow to cook, without opening the oven door, for 25-30 minutes, or until puffed and golden. 
Cuisine: British
Course: Breakfast, Brunch, Main Course
Author: Jennifer
Calories: 466kcal, Carbohydrates: 17g, Protein: 20g, Fat: 34g, Saturated Fat: 13g, Cholesterol: 189mg, Sodium: 661mg, Potassium: 310mg, Sugar: 1g, Vitamin A: 270IU, Vitamin C: 0.5mg, Calcium: 52mg, Iron: 2.5mg
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