Toad in a Hole is traditionally a British dish with Bangers or sausages, baked in a creamy Yorkshire Pudding. In America, Toad in a Hole is an egg cooked on the stove top in the center of a piece of bread, until golden brown. I thought I would make this breakfast favorite a little more exciting with a sweet & savory twist and dip it in a eggy cinnamon custard first, to create Toad in a Hole French Toast.
The custard is key to any French Toast with a mixture of aromatic cinnamon, vanilla extract, eggs and cream. The bread is another component that heightens the flavors. I recommend a brioche or egg bread that will absorb the creamy liquid, so the toasts tastes mimic bread pudding. The toad or egg, adds to the savory component and when broken open, heightens the entire experience. Don’t forget a drizzle of good maple syrup for a slightly sweet finish to this delightful brunch dish.
1 cup whole milk
1/2 cup heavy cream
3 tablespoons granulated sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
pinch of salt
8 slices Brioche bread, thick cut
2 tablespoons butter
good maple syrup
1. To make the custard — In a bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon and salt. Cut the center out of the bread with a biscuit cutter or water glass.
2. In a large skillet over medium heat, add 1 tablespoon of butter. Dip the pieces of bread into the custard and place them one at a time into the pan. Add an egg to the center of the holes and cook for 3-4 minutes or until set on the bottom.
3. Flip the bread over and cook another 2 minutes or until lightly golden brown. If you want your egg less running, cook another minute.
4. Drizzle with good maple syrup and serve. Repeat with the other pieces of bread, by adding a little butter to the pan and dipping the bread in the custard. Enjoy!