How to Reheat Toad in the Hole

What Is Toad in the Hole (and Why Reheating It Right Is Tricky)

Toad in the hole is a British comfort classic – pork sausages baked right into a puffy, savory Yorkshire pudding batter, usually served with onion gravy.

I love making a big batch, but getting the ratio of batter to sausage exactly right is nearly impossible, so there are almost always leftovers sitting in the fridge.

The short answer is yes, you can reheat toad in the hole successfully – the oven is your best bet for keeping that batter crisp instead of rubbery.

In my experience, the biggest mistake people make is blasting it on high heat to save time. That toughens the sausages and turns the puffy edges leathery before the center ever warms through.

If you served yours alongside a classic side, remember leftovers reheat differently dish by dish – our guide on how to reheat baked beans covers how to keep beans from drying out when you warm them in the microwave.

Below I’ll walk through the oven method I use most, plus faster microwave and air fryer options for when you’re short on time.

How to Reheat Toad in the Hole in the Oven (Best Method)

The oven is the only method that reliably reheats the sausages all the way through without turning the batter into a soggy mess.

Yes, it takes a bit longer than the microwave, but the payoff is a puffed, crisp exterior that tastes close to fresh.

Step-by-Step Oven Method

Preheat the oven to 325°F. A lower temperature reheats gently instead of scorching the outside before the middle catches up.

Leave the toad in the hole in its original baking dish if you can – moving it around risks cracking the batter.

Cover the dish loosely with aluminum foil, tenting it slightly so it doesn’t touch the puffed top.

Set the dish on the middle rack, not pushed to the back where it’s hottest, and reheat for 15 minutes.

Pull back the foil for the final 5 minutes so the top can recrisp instead of staying steamy.

Don’t rely on appearance alone to judge doneness. Insert a food thermometer into the thickest part of the largest sausage – it needs to read 165°F, per USDA guidance on leftovers and food safety.

If it hasn’t reached 165°F, return the dish to the oven for another 5 to 10 minutes rather than cranking up the heat, then recheck with the thermometer.

How to Reheat Toad in the Hole in the Microwave (Fastest Method)

When you’ve only got a serving or two and no time to spare, the microwave gets the job done – just don’t expect the same crisp texture.

Microwaves heat unevenly, and because there’s no dry heat circulating around the batter, it tends to come out soft and slightly chewy rather than puffed.

Step-by-Step Microwave Method

Move the toad in the hole to a microwave-safe plate rather than reheating it in a metal dish.

Cover it loosely with a microwave-safe bowl or a damp paper towel – this traps a little steam without letting the batter get soggy.

Set the microwave to 50% power and reheat for 3 to 5 minutes.

Because microwaves heat unevenly, use a food thermometer to check the center of the largest sausage rather than judging by touch or appearance – it should read 165°F before serving.

If it’s under 165°F, microwave in another 1 to 2 minute bursts rather than one long blast, which just overcooks the edges, and recheck the temperature each time.

Much like gnocchi, which turns gummy under direct microwave heat, toad in the hole’s batter needs a barrier between it and the microwave’s harsh, uneven heat – see our guide on how to reheat gnocchi for the same trick applied to a different starch.

How to Reheat Toad in the Hole in the Air Fryer

If you own an air fryer, this is genuinely my favorite shortcut – it gets you closer to oven-fresh texture in about a third of the time.

Set the air fryer to 350°F and reheat the toad in the hole, uncovered, for 5 to 6 minutes.

The circulating hot air recrisps the batter’s surface while still warming the sausages through, so there’s no need to tent it with foil the way you would in a conventional oven.

Before serving, check the internal temperature of the largest sausage with a food thermometer – it should read 165°F. Add another minute or two if it hasn’t reached that temperature, then recheck.

One thing that trips people up: don’t overcrowd the basket. If your dish is large, reheat it in the oven instead so the batter warms evenly.

Tips for the Best Reheated Toad in the Hole

Stick to the lower heat and longer time. It’s tempting to crank the oven to speed things along, but higher heat just dries the batter before the sausages warm through.

Remake the gravy fresh rather than reheating it – onion gravy tends to separate and taste flat once it’s been through the fridge and back.

If you’re also rewarming a rich, gravy-based side, the same low-and-slow logic applies – our guide on how to reheat braised short ribs covers keeping a sauce from breaking when you bring it back to temperature.

Toad in the hole is, at its heart, a baked one-dish meal, and it shares a lot of the same reheating pitfalls as other casserole-style bakes – our guide on how to reheat pasta bake covers the same foil-then-uncover trick for keeping a baked top from drying out.

Like quiche, another egg-and-batter bake, toad in the hole dries out fast under direct heat – our guide on how to reheat quiche uses the same low-oven-plus-foil approach for a similar custardy texture.

Finally, don’t reheat the whole dish just to eat one portion – splitting it onto a smaller plate reheats faster and more evenly.

Storing and Freezing Toad in the Hole Safely

Let the toad in the hole cool for no more than two hours at room temperature before you refrigerate it, per general USDA food-safety guidance.

Wrap the dish loosely in plastic wrap or transfer leftovers to an airtight container, and refrigerate.

Eat refrigerated toad in the hole within 2 days – the FoodSafety.gov Cold Food Storage Chart is a handy reference for how long cooked meat dishes keep safely.

You can also freeze toad in the hole for up to 2 months. Wrap portions tightly and thaw overnight in the fridge before reheating, rather than reheating straight from frozen.

If you’re stocking the freezer with other baked leftovers too, our guide on how to reheat stuffing covers similar freeze-and-thaw timing for another baked, bread-based side.

Is It Safe to Reheat Toad in the Hole?

Toad in the hole can be reheated safely as long as it’s been stored properly and reheated thoroughly, following standard leftover food-safety practices.

The main concern is the sausage: like any cooked meat, it needs to be brought back up to a safe internal temperature, not just warmed on the surface.

The USDA Safe Minimum Internal Temperature Chart confirms that reheated leftovers containing meat should reach 165°F, checked with a food thermometer at the thickest part – not judged by appearance alone.

Only reheat toad in the hole once. Reheating and cooling meat repeatedly gives bacteria more chances to multiply, according to the CDC’s guidance on keeping food safe.

If it’s been in the fridge longer than 2 days, or smells or looks off in any way, discard it rather than reheating it. If you have concerns about food that may have been mishandled or stored too long, consult a healthcare professional or the USDA’s food safety resources.