Save on Pinterest

Grandmother’s Toad in a Hole

I have fond memories of my grandmother’s Yorkshire pudding wrapped around sausages, a puffy dish my kids called “the boat.” Slather it with butter and maple syrup. —Susan Kieboam, Streetsboro, Ohio
  • Total Time
    Prep: 10 min. + standing Bake: 25 min.
  • Makes
    6 servings


  • 3 large eggs
  • 1 cup 2% milk
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1 package (12 ounces) uncooked maple breakfast sausage links
  • 3 tablespoons olive oil
  • Optional: Butter and maple syrup


  • Preheat oven to 400°. In a small bowl, whisk eggs, milk and salt. Whisk flour into egg mixture until blended. Let stand 30 minutes. Meanwhile, cook sausage according to package directions; cut each sausage into 3 pieces.
  • Place oil in a 12-in. nonstick ovenproof skillet. Place in oven until hot, 3-4 minutes. Stir batter and pour into prepared skillet; top with sausage. Bake until golden brown and puffed, 20-25 minutes. Remove from skillet; cut into wedges. If desired, serve with butter and syrup.
Nutrition Facts
1 wedge: 336 calories, 22g fat (6g saturated fat), 126mg cholesterol, 783mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 14g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Michele
    Feb 2, 2021

    A terrific toad in the hole. We loved it

  • Jamie
    Dec 13, 2020

    I loved this, it was really good! Already planning to make it again soon. It puffed up high in the oven, and then it sinks down once you get it out- that's when it looks like the photo. I used ground sausage and liked it that way. I also cooked the sausage in the same pan I baked the pancake in, so with the grease from the sausage I only had to add 1 tbs. of olive oil to the pan.

  • Pat
    Aug 30, 2020

    I made this for the first time tonight! I used clarified butter instead of olive oil. (I made clarified butter over the weekend for sauteing and frying) I used a little to much and it took longer for the inside to bake. But when it was done, it was amazingly good! It puffed up really well and the edges were nice and light and crunchy! We didn't put any butter on it but did drizzle with maple syrup. My husband loved it! I will certainly make this again.

  • 568
    Jun 8, 2020

    When I can't decide what to make for dinner this is one of the quick recipes that pop up. It is very good and easy to make, Hubby likes it too.

  • cdun
    Mar 23, 2020

    I've been making this recipe from when it was first published in the magazine and called "Pigs in a blanket"! :) Don't remember the year. I used the same ingredients but use one oven proof pan to brown my sausages and bake it in, forgoing the olive oil and preheating. Brings back memories of my Moms Yorkshire pudding! YUM!

  • Lynette
    Feb 25, 2020

    Absolutely delicious! I made this as breakfast for dinner and it was perfect. We really loved this and will make it again and again.

  • Melissa
    Oct 12, 2019

    I make this this all the time. My husband and I really enjoy it. It's easy to make and very tasty! I like to top it with a little butter and real Maple Syrup. I only use 1 TBS olive oil and it's plenty.

  • Jeanne
    May 19, 2018

    This was easy and delicious. We had it for a British dinner (here in Singapore) during the royal wedding of Meghan and Harry. I put butter and maple syrup on it. Reminded me of crepes but far easier. We left none!!!

  • Alliea
    Mar 19, 2018

    Note- This dish is very adaptable. We often serve it as a main dish with Homemade or store bought gravy-also very good. ~For katandalan- This recipe takes 3 eggs..Susan K. Taste of Home Volunteer Field Editor

  • katandalan
    Mar 6, 2018

    Haven't tried yet and I plan to but I have two recipes identical except one asks for 6 eggs and one asks for 3 eggs. I'm wondering if both work or if there is an error in one of the recipes and, if so, which? Help?