Classic English Toad-in-the-Hole

“Toad in the hole,” a weird name for a dish, isn’t it? Usually in America it refers to an egg cooked in the hole cut out of a piece of bread. But in England, it’s sausages cooked in what is essentially Yorkshire pudding. To me the English version is more whimsical, perhaps because Mr. Toad is my favorite character in The Wind in the Willows? In any case, this recipe has a playful name, and much like its cousin “pigs in a blanket,” is a hit with kids.

I first posted a recipe for Toad in the Hole back in 2003. I wasn’t quite satisfied with that recipe, and based on feedback from readers and a bit more experimentation, recently updated the recipe. Hope you enjoy it!

Classic English Toad-in-the-Hole Recipe

  • Prep time: 35 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4-6.


  • 1 1/2 cup of all purpose flour
  • 1 scant teaspoon Kosher salt
  • Pinch of freshly ground black pepper
  • 3 eggs, beaten
  • 1 1/2 cup milk
  • 2 Tbsp melted butter
  • 1 Tbsp vegetable oil
  • 1 lb of bangers (an English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links (in casings)


1 In a large bowl, whisk together the flour with the salt and a pinch of pepper. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes.

2 Coat the bottom and sides of an 8x12 or 9x9 casserole dish with vegetable oil (we use high smoke point grapeseed or canola oil). Place a rack in the bottom third of the oven. Put the empty dish on the rack. Preheat the oven with the dish in it to 425°F.

3 While the oven is coming to temperature, heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and brown them on at least a couple sides.

toad-in-the-hole-1.jpg toad-in-the-hole-2.jpg
toad-in-the-hole-3.jpg toad-in-the-hole-4.jpg

4 When the sausages have browned, and the dish in the oven hot, pull the oven rack out a bit, put the sausages in the casserole dish, and pour the batter over the sausages. Cook for about 20-30 minutes or until the batter is risen and golden.

Serve at once.

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Toad in the Hole

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Showing 4 of 73 Comments

  • stacy Dyer

    Elise…do you cut this in squares when it is finished baking?

    Great question. I would cut it so that a serving included one whole sausage, unless you wanted smaller servings, and then I would cut them so that a serving was half a sausage and some surrounding dough. Squares, rectangles, whatever works. ~Elise

  • Mick Dundee

    G’day. Tried it with Natterjack toads, bit chewy and not much to go round, next time I think i Wal and I will try using the larger Cane toads. Plenty of them here in the top end of Australia (and they keep us awake at night).

  • Elise

    G’day Mick. Hah! That’s pretty gross. Thanks for the laugh. You have any good frog’s (toad’s) legs recipes?

  • eyespot

    Ha Ha, I am from England and the first time I made toad in the hole for my Canadian husband, he called it “slugs in the mud”, because the batter didn’t rise at all. lmao
    By the way, I am an expert now and I always cook it in a square cake pan.

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