Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Butterbeer Breakfast Toad in the Hole
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- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 650
- Total Fat
- 33 g
- Saturated Fat
- 14 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 1 g
- Sugar
- 44 g
- Protein
- 18 g
- Cholesterol
- 213 mg
- Sodium
- 636 mg
We’re giving the classic British sausage dish toad in the hole a Harry Potter-inspired makeover that’s perfect for aspiring witches and wizards. Maple breakfast sausages are covered with a Yorkshire pudding batter that puffs up magically in the oven and settles as it cools for a custardy pancake with crisp, airy edges. Instead of pairing this breakfast with the usual onion gravy, we’ve opted for a sweet sauce inspired by Butterbeer, the Wizarding World’s favorite butterscotch-flavored quaff. It’s a sweet-savory combination that makes for an enchanting breakfast or brunch — just don’t get syrup on your wand!
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 650
- Total Fat
- 33 g
- Saturated Fat
- 14 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 1 g
- Sugar
- 44 g
- Protein
- 18 g
- Cholesterol
- 213 mg
- Sodium
- 636 mg
Ingredients
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Directions
- Position a rack in the center of the oven making sure there’s plenty of room for the toad in hole batter to rise. Preheat the oven to 425 degrees F.
- Whisk the eggs together in a large bowl, then add the milk, brown sugar, vanilla and 3/4 teaspoon salt; whisk until well combined. Add the flour and whisk again until combined (some lumps are okay). Set aside.
- Heat the oil in a 10-inch cast-iron skillet over medium heat. Add the breakfast sausages and cook until browned all over but not fully cooked, about 3 minutes. Remove to a plate and wipe out the skillet.
- Return the skillet to medium heat and add 2 tablespoons butter. When melted and starting to brown, scrape in the batter and place the browned sausages on top spaced evenly apart. Immediately transfer the skillet to the oven and bake until the batter is puffed and domed and golden brown on top, 25 to 28 minutes. It will deflate as it cools.
- Meanwhile, make the Butterbeer-inspired syrup by combining the maple syrup, butterscotch syrup, remaining 2 tablespoons butter and 2 pinches salt in a small saucepan. Heat over medium-low until the butter melts, 2 to 3 minutes. Stir to combine and remove from heat.
- Dust the toad in the hole with confectioners’ sugar and serve with the Butterbeer-inspired syrup on the side.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
