Toad-in-the-Hole: A Modern Savory Twist on a Classic Dish

Total Time: 20 minutes | Cooking Difficulty: Easy

Ingredients (Serves 4)

• 4 thick slices (≈¾-inch) milk bread, Pullman bread, or brioche (ensure uniform thickness for even toasting)

• 6 oz (170g) white farmhouse Cheddar cheese, preferably English (grated)

• 4 large eggs (room temperature, for easier whisking)

• 2 large egg yolks

• 3 tbsp half-and-half (or whole milk for richer creaminess)

• 3 tbsp unsalted butter (room temperature, to melt quickly)

• Pinch of salt (adjust to taste)

Preparation & Cooking Steps

Step 1: Prep & Toast the Bread

• Preheat a nonstick skillet or well-seasoned cast-iron pan over medium-high heat. If using cast iron, ensure it’s thoroughly heated before adding bread to avoid sticking.

• Place the bread slices flat in the pan. Toast for 2–3 minutes per side until the edges are crisp and golden-brown (avoid burning). Use a 3-inch round cookie cutter (or a glass with a 3-inch rim) to carefully punch a hole in the center of each toasted slice. Transfer the “hole-in-the-center” bread to individual plates.

Step 2: Assemble the Cheese Filling

• Sprinkle the grated Cheddar cheese evenly over the center hole and lightly over the surrounding toast. Allow some cheese to fall onto the plate—this adds to the rustic, indulgent texture. The goal is to fill the hole generously but not overcrowd the toast.

Step 3: Prepare the Egg Custard

• In a mixing bowl, whisk together the eggs, egg yolks, and half-and-half vigorously for 1 minute until completely blended (no visible streaks). Season with a pinch of salt to enhance flavor.

Step 4: Cook the Egg Base

• Reduce the skillet heat to medium-low. Add the butter and let it melt into a smooth, glossy layer without browning.

• Pour the whisked egg mixture into the skillet. Using a wooden spoon, stir gently in a circular motion for 2–3 minutes until the eggs reach a soft-scrambled, custardy consistency (still slightly runny but set around the edges). The mixture should feel thick enough to mound slightly.

Step 5: Final Assembly

• Immediately transfer the soft-scrambled egg mixture to the center hole of each bread slice, filling it completely. The eggs will pool slightly around the toast, creating a golden “toad” shape. Serve hot to enjoy the contrast of crisp toast, creamy cheese, and silky custard.

Chef’s Note: Traditional Context

This recipe is a modern interpretation of the classic British dish “Toad-in-the-Hole,” traditionally featuring sausages baked in a Yorkshire pudding batter. Here, we substitute the sausage-and-batter base with a creamy Cheddar custard and crisp toast, resulting in a lighter, cheese-forward alternative. The “toad” is now the golden egg-custard filling, emphasizing texture and richness without the traditional meat component.

Reader Feedback

• “This is delicious but not English toad in the hole. Toad in the hole is traditionally made with sausages and batter.” — A reader highlights the departure from the original recipe.

• “Food, it’s like heaven.” — A simplified review praising the dish’s indulgent, comforting flavor.

Pro Tip: For a richer custard, use heavy cream instead of half-and-half. Ensure the bread is thick enough to hold the filling without collapsing.