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 79 Comments

  • Sharon Monroe

    Love this recipe, but I live in Colorado and cannot get the Yorshire Pudding to rise, any suggestions?

  • stephanie gott

    i love this recipe! turns out perfect everytime i use it. i have a friend in the UK and he urged me to make it for my kids. they are 2 and 4 and even these two pickie eaters eat it. i like hashbrowns and country gravy with mine

  • Debbie Cant Davies

    I always grill my sausages first as i can’t stand the sausage fat taste, I like a standard sausage with no extra flavours and have it with boiled or mashed potatoes and too much veg. that one in the picture would do for two as always have two or three sausages each for a meal, though our sausages are not long ones but about four or five inches long

  • Patrice

    A great recipe and it made a lovely brekkie!

  • Stephanie

    Hubz and I going to England in September so I wanted to cook something authentic. I made this with a 14 oz package of Johnsonville New Orleans Style sausage and chicken gravy from a can (I know, I know…) but we loved it and will make again. I could see eating this for breakfast with syrup instead of the gravy, too. I wasn’t comfortable leaving the batter to sit out for 30 minutes since it had eggs and milk, but I know it was to let the bubbles rise out so I just let it sit in the fridge.

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