Cut a circle out of the center of a slice of bread. Then fry it in a pan with an egg inside. When I was growing up in the South, we called this a “toad-in-a-hole.” Other people refer to it as an “egg-in-a-basket.” Either way, it’s the basic design concept for Nick Chipman’s pancake-stuffed French toast.
Here’s how the Dude of DudeFoods does it: first, cut holes into bread, dip them in eggs beaten with milk and place them in the plan. The French toast component takes longer to cook than the pancake batter, so let them fry for a while. Then add the pancake batter, fry, flip and fry some more.
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