What do you mean? if you make yourself then freeze it.
If so i have never done that myself i make myself but never frozen it, i suppose it would be ok and freeze ok, dont think i would freeze mine though.
Sorry if that wasn't very constructive answer for you.
Spreeny my comment wasn't intended to be rude in any way if you would care to tell us what toad in the hole is apart from yorkshire pud and a sausage please astound us all with your culinary skills
I always make double the batter for my THI and freeze half of it for the next time. I find the sausages don't freeze well enough cooked and you loose all the crispness of them. So for round two I defrost batter and go from there, Good luck.