Today we’re making “The Whole Toad” from Portland’s Tasty & Alder restaurant, which is a baked eggs breakfast casserole recipe inspired by England’s “Toad in the Hole.” This is a delicious breakfast or brunch recipe that you can prepare ahead of time, then pop in the oven in the morning for guests. Toad in the Hole gets its funny name from making two “holes” into the bread pudding and nesting the eggs inside.
The Whole Toad Breakfast Casserole
- 3-4 slices of thick brioche bread cut into cubes
- 1 1/2 cups heavy cream 1 cup to soak the bread and 1/2 cup to simmer with the herbs
- 2 eggs
- 1 teaspoon fresh cracked pepper
- 1 teaspoon salt
- 1 teaspoon fresh chopped tarragon or chervil
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh chopped chives
- 3/4 cup gruyere cheese shredded
- Soak the bread cubes in 1 cup heavy cream for about 20 minutes.
- Simmer the 1/2 cup cream with the herbs, salt and pepper. Bring to a boil, stirring, and the set aside.
- Make two indents into the bread cube mix and crack two eggs in each hole. Drizzle with the herbed cream mixture.
- Cover the eggs completely with the cheese and bake for 15-20 minute at 425 F. In the convection oven, it takes about 10-15 minutes. The consistency should be like Jello when you take it out, with the whites of the eggs cooked, but the yolks still runny.