6 Cozy Brunch Recipes for Fall

For people who love fall, the year can feel like a countdown to pumpkin time. But it's about more than pumpkin spice, although the magical combination of cinnamon, nutmeg, allspice, clove and ginger is a shortcut to cozy vibes. For example, adding autumnal spice to pancake mix plays perfectly with a drizzle of maple syrup. A jug of unfiltered apple juice gets a glow-up vis-à-vis a cinnamon stick and a slow stovetop simmer. Go ahead, transform your favorite brunch recipes with a touch of fall, aka ingredients like apples, pumpkin and yes, even a homemade pumpkin spice syrup. 

The season's finest flavors are the perfect excuse to host an autumn brunch. With the aromas of cinnamon and nutmeg wafting through the air, your neighbors won't be able to stay away. These recipes play well with savory brunch staples like pastrami hash or breakfast sandwiches, but a mostly sweet brunch is equally delightful.

THE COZIEST MULLED CIDER

All that’s needed to make your house feel like a harvest festival is a gallon of fresh apple cider and a few spices. Here’s how to do it: In your 5QT Hybrid Dutch Oven (or another large pot), combine 1 gallon fresh apple cider, 1 knob fresh ginger (thinly sliced), 2 sticks cinnamon, 10 cloves, ½ teaspoon allspice, 1 pod vanilla bean (split and seeds scraped into the pot) and ½ teaspoon freshly grated nutmeg. Bring to a boil over medium heat, then reduce to a low simmer. Cook until reduced by about a third, 30 to 45 minutes. Serve hot as is or spiked with Whiskey or rum. If you prefer the cider chilled, cool completely and store in the refrigerator for up to 2 weeks.

COZY AF FRENCH TOAST CASSEROLE

Hi, it’s us, humbly requesting an invite to enjoy this peak fall French toast casserole. Simply soak a sliced loaf of soft bread in a cinnamon-spiked egg custard and top with a crunchy cinnamon-pecan topping. In short: it’s heaven.

DIY PUMPKIN SPICE SYRUP, BECAUSE OBVI

Pumpkin Spice, we'll never give you up. We love the way you transform a kitchen into a cider house and conjure up memories of freshly fried doughnuts after apple picking. Our rendition of classic pumpkin spice syrup features maple syrup combined with the traditional spice mixture and pumpkin puree. Enjoy it drizzled over French toast, pancakes or swirled into a latte, and cue the nostalgia.

SPICED PANCAKES WITH ROASTED APPLES

Turn your favorite pancake recipe (we humbly recommend our own) into a fall stunner with a few twists: stir in 2 teaspoons pumpkin spice mix into the dry ingredients and ½ cup pumpkin puree into the wet ingredients. Proceed with the recipe. Layer the stack with cinnamon-spiced roasted apples and dollops of whipped cream. To make the roast apples: Combine 2½ pounds thinly sliced apples with ¼ cup water, 2 tablespoons each of unsalted butter and brown sugar, 1 tablespoon apple cider vinegar and 1 teaspoon ground cinnamon in your Small Hybrid Roasting Pan. Roast at 425º F until very tender. Serve hot. Refrigerate any extras in an airtight container for up to 5 days.

AUTUMNAL KIR ROYALES 

The Kir Royale cocktail is having a moment, and for good reason. Swap the standard creme de cassis for cranberry or pomegranate juice and top with sparkling wine. Throw in a sprig of rosemary and a few cranberries for an irresistable autumnal vibe.

A CUTE PUMPKIN DUTCH BABY

Who says a fall brunch has to involve a crowd? Treat yourself to a solo brunch and add a dash of pumpkin spice mix—½ teaspoon or so—to our Mini Lemon Blueberry Dutch Baby recipe, forgoing the lemon and blueberries in the process. Top with the roasted apples above or thin slices of pear and a shower of chopped toasted pecans.

There are just two months to enjoy these seasonal goodies before peppermint takes center stage, so we are making these recipes on repeat.