Toad In The Pudding
Toad in the Pudding is a quirky but scrumptious remix of two old favourites, Bread and Butter pudding and Toad in the Hole. With sliced bread, onions and mustard, this dish will satisfy the whole family.
Serves: 4-6
Cooking time: About 30 minutes
Oven temperature:Gas Mark 4, 180ºC, 350ºF
Ingredients
- 454g (1lb) Pork chipolata sausages
- 6 Thick slices bread, hand cut
- Softened butter for buttering
- 1 Onion, sliced
- 2 Cloves garlic, chopped
- 4 Eggs, lightly beaten
- 450ml (¾pt) Milk
- 2 x 15mlsp (2tbsp) Fresh chives, chopped
- 1 x 5mlsp (1tsp) English mustard
- 1 x 5mlsp (1tsp) Wholegrain mustard
Procedure
- Preheat oven to Gas Mark 4, 180ºC, 350ºF.
- Lightly butter each slice of bread and cut in half diagonally.
- Stack/place pieces of bread into a large shallow (lasagne style) oven proof dish.
- Place sausages in between the bread slices. Scatter with onion slices and garlic.
- In a large jug mix together the eggs, milk, chives and mustards.
- Pour the egg mixture evenly over the bread slices.
- Place in preheated oven for about 30 minutes until the eggy bottom is fluffy and set, and the top crust bread slices are crispy and golden.
- Serve with seasonal vegetables or baked beans!