Learn how to cook up a delicious British-style Toad in the Hole, which is a wonderful weekend breakfast or brunch treat. Cooks up beautifully in a cast iron skillet!
Classic and delicious British style Toad in the Hole is basically sausages in a Yorkshire pudding-like skillet. 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.
Ingredients and Substitutions
In the best farm-to-table tradition, gather the best farm-fresh eggs and milk you can fine, locally-made artisan pork sausage and a variety of fresh herbs.
Recipe Tips
A cast iron skillet is perfect for baking toad in the hole, as it retains heat so well and cooks beautifully. The cold batter hitting a very hot pan helps toad in the hole with the rise and evenness.
If you don’t have a cast iron skillet, Use a metal baking pan that is reasonably deep and of similar size (10-inch top diameter-ish).
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Get the Recipe: British Style Toad in the Hole
Ingredients
- 1 cup all-purpose flour, spooned and levelled
- 4 large eggs
- 1/2 cup milk
- 1 Tablespoon grainy mustard
- 2 Tablespoon fresh herbs, chopped, parsley, rosemary, chives and/or thyme
- 2-3 Tablespoons vegetable oil
- 4 pork sausages
- 4 strips bacon
- 1/2 medium red onion, cut in to large slices
- Salt and pepper, to taste
Instructions
- 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.
More Breakfast and Brunch Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I’m presuming I can use a large cookie pan for what you call the baking sheet. But I am curious of the purpose of the baking sheet.
This recipe is right up my alley! Thank you,
Hi Pat, the baking sheet (cookie pan) is simply to catch any bubble over from the skillet. Depending on the size of the skillet, that may or may not be an issue, but better safe than sorry :)
Jennifer, this looks wonderful! Can I double the ketchup recipe and process it in jars for holiday gifts? I am overrun with tomatoes and would love to try. Thanks!
Hi Rachel and yes, this should double nicely! Would make great gifts :)
Oh I’ve made ketchup at home before once, but I definitely wasn’t smart enough to add wine! I bet that makes it taste so sophisticated! Can’t wait to try it out. And love this cozy looking skillet you’ve got there, too!
Thanks Liz and yes, the wine addition is definitely inspired!
Oh, this post is so beautiful and was such a pleasure to read, Jennifer. I didn’t want it to end. Oh to have the life of a wine maker and a small farm as well! Heaven for sure!
I love the ingredients, your mouth-watering descriptions and the love that you have put into your creations – fabulous!
I’m very excited to try Tom Gore wine, the flavours sound incredible. I’ll be looking for it this weekend!
Thanks Robyn and yes, what a wonderful story the Tom Gore Vineyards is!
Cabernet ketchup?? What a great idea! I can imagine pouring that on just about everything!
Thanks Karen :)
Yikes, there’s SO much to love in this post!! I adore ketchup, and the more flavors and spices the better as far as I’m concerned…and I just want to curl up with that Toad in the Hole :) Can I just sit here and stare all day??
Thanks so much, Sue :)
I’ve always been a ketchup fan, and I love the idea of your Cabernet Ketchup. I can just just imagine the rich, warm flavors of all the herbs and spices… can’t wait to try it! And this Toad in the Hole has to be the prettiest I’ve ever seen. You come up with the most amazing and beautiful dishes!
Thanks so much, Michele and I highly recommend both these dishes! The ketchup was awesome :)
Love everything about this post Jennifer! Cabernet Ketchup you say?? Such an awesome idea, that I’ve totally got to try! And toad in the hole…it looks amazing! Total winner!
Thanks so much, Mary Ann. We loved both the ketchup and the Toad in the Hole (and the wine, of course ;) A perfect meal!
Ketchup is one of those things we all love but honestly, I’ve never even thought to make it from scratch! I love this and can imagine that it’s an entirely different experience! This dish, with that ketchup, has got me hungry, my friend! Delicious!
Thanks so much, Annie :) Homemade ketchup is really easy and such a treat! I especially love to make it when tomatoes are field fresh!
Oh geez – my husband would FLIP for the homemade ketchup and the Toad in the Hole! This is beyond creative and gorgeous. What a terrific idea. The wine sounds wonderful and I love their video. Looks like a great group and a beautiful farm. Scheduling to share and pinning!
Thanks so much, Tricia and yes, my husband was a fan, too! He especially loved the bit of a kick in the ketchup :)