Grandmother’s Toad in a Hole


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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, OH

Prep: 10 min. + standing Bake: 25 min.

6 servings

Prep: 10 min. + standing Bake: 25 min.

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
  • Butter and maple syrup, optional

1 wedge (calculated without butter and syrup): 336 calories, 22g fat (6g saturated fat), 126mg cholesterol, 783mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 14g protein.

  1. 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 three pieces.
  2. Place oil in a 12-in. nonstick ovenproof skillet. Place in oven 3-4 minutes or until hot. Stir batter and pour into prepared skillet; top with sausage. Bake 20-25 minutes or until golden brown and puffed. Remove from skillet; cut into wedges. If desired, serve with butter and syrup. Yield: 6 servings.

Originally published as Grandmother’s Toad in a Hole in Taste of Home December 2015, p84

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