Traditional Toad In The Hole Recipe

If you haven't yet heard of Toad in the Hole, then you're seriously missing out. If you have been lucky enough to try this wonderful dish, then you know exactly what we're talking about. According to Culture Trip, it's not entirely clear where this dish got its name, but it originated in England. The outlet reported that the hearty recipe was a way that families with a low budget stretched out their meals, since meat came with a high price tag at the time. This made Toad in the Hole an affordable meal that went far — especially for big families. It sounds like a pretty yummy choice to serve that won't break the bank!  

Recipe developer Hayley MacLean of Happy Healthy Hayley came up with this copycat recipe with just the right amount of meat and batter. She shares that her favorite part of the dish is that "it is so simple and savory. The batter is very quick to make, and the sausages give it such wonderful flavor while it is cooking," she says. "You could really serve it for so many meals!" If you're already hooked, keep reading to find out how to put this delicious breakfast recipe together. It will definitely be a crowdpleaser.

Gather the ingredients to prepare Toad in the Hole

Start by making a list of the necessary items that you will need to make the Toad in the Hole. For starters, add all-purpose flour to your list. In addition, you will need a few spices, including ground mustard, fresh rosemary, thyme leaves, salt, and pepper. You will also need to get two things you will find in the refrigerated section, including eggs and whole milk. In addition, add vegetable oil, English bangers (or other mild sausages in casing). Last but not least, you will need butter. Once you have all of those items rounded up, you may begin.

Mix the dry ingredients, and add egg and milk

Take out a large bowl, and add in the all-purpose flour followed by the ground mustard, rosemary, thyme, salt, and pepper. Whisk everything together until it's well-combined. Next, form a well in the middle of the dry ingredients. Then, throw in the eggs and milk right in the middle. (Use the above photo as a guide of what this step should look like.) Then, continue to whisk the mixture until it's smooth and airy. Once you mix everything together, cover the mixture with plastic wrap, and let it sit at room temperature for 30 minutes.

Coat the baking dish, and brown the sausage

While the mixture sits, take out an 8x12-inch baking dish. You can use a 9x9-inch dish — it will work just as well. Just make sure that whatever you use is oven-safe. Coat the dish with ½ tablespoon of vegetable oil. Then, put it in the oven, and preheat it to 425 F. "My best tip is to definitely make sure you preheat the pan in the oven," MacLean says. "Without, the batter wont puff up as much!" 

While the dish gets heated, take out a large skillet, and put it over medium-high heat. Toss in the remaining ½ tablespoon of vegetable oil. Next, set in the English bangers, and cook them until they're browned on both sides. Once the bangers are brown, you can take it off heat. Then, when the dish is hot, remove it from the oven.

Add the sausage to the oven

It's time to put the sausage in the baking dish first. Now, they should be looking nice and brown, and they also have a good base before you put them in the oven. After that, pour the batter over the links. Set your timer for 20 to 25 minutes. Watch until the batter has risen and turns golden brown, as that's a good indicator that it's done cooking. This may happen before your timer goes off — it just depends on your oven. Then, put on your oven mitts, and take the baking dish out.

Serve, and enjoy

Your kitchen is going to smell divine! Like most hot recipes, this is best when it's served immediately. You can plate the dish however you would like. It goes well with a little bit of butter on each slice. "However to bring in a sweet and salty factor, a drizzle of syrup would be totally delicious," MacLean raves. "It is also often served with an onion gravy, making it an even more savory and delicious dish."

If you have leftovers, they will be good for up to two to three days. "I would also not recommend freezing," MacLean says. "It's best served fresh and hot!" Now, enjoy!

Traditional Toad In The Hole Recipe
5 from 28 ratings
This traditional Toad in the Hole recipe is so simple and savory to prepare for a family breakfast.
Prep Time
Cook Time
toad in the hole slice
Total time: 40 minutes
  • 1 cup all-purpose flour
  • ½ teaspoon ground mustard
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon salt
  • pinch of freshly cracked pepper
  • 3 large eggs
  • 1 cup whole milk
  • 1 tablespoon vegetable oil, divided
  • 4 English bangers (or other mild sausage in casing)
Optional Ingredients
  • butter, for serving
  1. In a large bowl, whisk together the flour, ground mustard, rosemary, thyme, salt, and pepper.
  2. Form a well in the center of the dry ingredients, and add the eggs and milk.
  3. Whisk continuously until the batter is smooth and airy.
  4. Cover, and let sit at room temperature for 30 minutes.
  5. While the batter is resting, coat an 8x12 or 9x9-inch oven-safe baking dish with ½ tablespoon of the vegetable oil, and preheat the oven to 425 F with the dish inside.
  6. While the oven and dish are preheating, heat the remaining ½ tablespoon of vegetable oil in a large skillet over medium-high heat.
  7. Add the English bangers, and cook until browned on most sides.
  8. When the bangers are browned and the baking dish is hot, carefully remove the baking dish from the oven.
  9. Add the bangers to the baking dish, then pour the rested batter over the sausages.
  10. Bake for 20 to 25 minutes until the batter is risen and golden brown.
  11. Serve immediately with butter.
Calories per Serving 309
Total Fat 15.7 g
Saturated Fat 4.5 g
Trans Fat 0.1 g
Cholesterol 163.1 mg
Total Carbohydrates 27.5 g
Dietary Fiber 0.9 g
Total Sugars 3.6 g
Sodium 369.5 mg
Protein 13.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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