A Cosy Autumn Brunch Menu for the Weekend

Autumn brunch should feel generous, comforting and a little indulgent. Think crisp bacon, caramelised apples, sage sausage, buttery brioche, roasted squash and plenty of maple syrup.

This cosy autumn brunch menu is designed for long weekend mornings, relaxed entertaining and those occasions when breakfast slowly turns into lunch. With a mix of savoury dishes, seasonal sides and sweet autumn bakes, it’s full of recipes that feel special without being overly complicated.

 

The Autumn Brunch Menu

Drink: Maple, Apple & Ginger Hot Toddy-Style Punch
Main: Sage Sausage, Apple & Cheddar Breakfast Bake
Second Savoury: Maple Bacon & Butternut Squash Hash
Brunch Centrepiece: Croque Madame Brioche Bake with Ham & Gruyère
Side: Crispy Smashed Potatoes with Bacon Butter
Sweet Dish: Brown Butter Pear & Cinnamon French Toast

 

Sage Sausage, Apple & Cheddar Breakfast Bake

Sweet apple, savoury sausage and mature cheddar make this a brilliant centrepiece for an autumn brunch menu.

Ingredients

• 1x pack of good-quality sausages
• 2 apples, diced
• 1 small red onion, sliced
• 200g sourdough, torn into chunks
• 6 eggs
• 250ml whole milk
• 150g mature cheddar, grated
• 1 tbsp fresh sage, chopped
• 1 tsp Dijon mustard
• 1 tbsp olive oil
• Salt and black pepper

Method

1. Preheat the oven to 190°C / 170°C fan.
2. Remove the sausage meat from the skins and fry in a large pan until golden.
3. Add the onion and apple and cook for 5 minutes until softened.
4. Stir through the chopped sage.
5. Add the torn sourdough to a buttered baking dish.
6. Spoon over the sausage and apple mixture.
7. Whisk together the eggs, milk and Dijon mustard.
8. Pour over the bread and sausage.
9. Scatter over the cheddar.
10. Bake for 25-30 minutes until golden and just set in the middle.

Brunch Tip

Prepare the whole dish the night before, refrigerate, then bake in the morning.

Maple Bacon & Butternut Squash Hash

This sweet, smoky and savoury hash brings together some of the best flavours of autumn.

Ingredients

• 300g smoked streaky bacon, chopped
• 500g butternut squash, diced
• 300g baby potatoes, diced
• 1 red onion, sliced
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1 tsp fresh thyme
• 4 eggs
• 1 tbsp olive oil
• Salt and black pepper

Method

1. Heat the oven to 200°C / 180°C fan.
2. Toss the squash and potatoes with olive oil, paprika, thyme, salt and pepper.
3. Roast for 25 minutes.
4. Add the bacon and red onion to the tray.
5. Drizzle over the maple syrup and toss everything together.
6. Roast for another 15 minutes until crisp and caramelised.
7. Make four small spaces in the hash and crack an egg into each one.
8. Return to the oven for 6-8 minutes until the whites are set.
9. Serve straight from the tray.

Make It Extra Special

Finish with crumbled feta, hot honey or a spoonful of mustard crème fraîche.

Croque Madame Brioche Bake with Ham & Gruyère

A brunch-friendly twist on the classic croque madame, layered into one rich, bubbling bake.

Ingredients

• 8 thick slices brioche
• 250g sliced ham
• 180g Gruyère, grated
• 6 eggs
• 250ml whole milk
• 100ml double cream
• 1 tbsp Dijon mustard
• Pinch of nutmeg
• 30g Parmesan
• Salt and black pepper

Method

1. Butter a large baking dish.
2. Layer the brioche, ham and Gruyère in the dish.
3. Whisk together the eggs, milk, cream, mustard and nutmeg.
4. Season with black pepper and a little salt.
5. Pour the mixture evenly over the brioche.
6. Leave to soak for 15 minutes.
7. Sprinkle over the Parmesan.
8. Bake at 190°C / 170°C fan for 25-30 minutes until puffed and golden.

Serving Idea

Top each portion with a fried egg for a full croque madame effect.

Crispy Smashed Potatoes with Bacon Butter

These are crispy on the outside, fluffy in the middle and finished with a smoky bacon-herb butter.

Ingredients

• 1kg baby potatoes
• 150g smoked bacon
• 50g butter
• 1 tbsp chopped parsley
• 1 tsp chopped rosemary
• 1 garlic clove, finely grated
• Salt and black pepper

Method

1. Boil the potatoes until tender.
2. Drain and allow them to steam-dry.
3. Place on a baking tray and gently crush each potato with the bottom of a glass.
4. Roast at 220°C / 200°C fan for 30-35 minutes until crisp.
5. Meanwhile, fry the bacon until very crisp.
6. Finely chop it and stir into softened butter with the parsley, rosemary and garlic.
7. Spoon the bacon butter over the hot potatoes just before serving.

Brown Butter Pear & Cinnamon French Toast

A richer autumn version of French toast with caramelised pears and nutty brown butter.

Ingredients

For the French Toast

• 8 thick slices brioche
• 3 eggs
• 180ml milk
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 30g butter

For the Pears

• 3 ripe pears, sliced
• 40g butter
• 2 tbsp brown sugar
• 1 tbsp maple syrup
• ½ tsp cinnamon
• Small pinch of sea salt

Method

1. Melt the butter for the pears in a frying pan and continue cooking until it smells nutty and turns golden.
2. Add the pears, brown sugar, maple syrup and cinnamon.
3. Cook for 5-7 minutes until caramelised.
4. Whisk the eggs, milk, vanilla and cinnamon together.
5. Dip each slice of brioche into the mixture.
6. Fry in butter until golden on both sides.
7. Spoon over the warm pears and brown butter sauce.
8. Finish with a tiny pinch of sea salt.

Optional Toppings

Add crème fraîche, toasted hazelnuts or a drizzle of maple syrup.

Maple, Apple & Ginger Hot Punch

A warming non-alcoholic brunch drink with plenty of seasonal flavour.

Ingredients

• 1 litre cloudy apple juice
• 500ml ginger beer
• 2 cinnamon sticks
• 3 slices fresh ginger
• 1 orange, sliced
• 2 tbsp maple syrup
• 2 star anise

Method

1. Add the apple juice, ginger, orange, cinnamon and star anise to a saucepan.
2. Warm gently for 10 minutes.
3. Stir in the maple syrup.
4. Add the ginger beer just before serving.
5. Serve warm in mugs or heatproof glasses.

How to Serve This Cosy Autumn Brunch

For a relaxed weekend brunch, serve everything family-style in the centre of the table.

Start with the sage sausage and apple breakfast bake and the maple bacon butternut squash hash as the main savoury dishes. Add the croque madame bake if you’re feeding a larger group, with crispy smashed potatoes alongside.

Follow with warm pear French toast and maple bacon muffins, then keep coffee and the apple and ginger punch flowing throughout.

For styling, lean into warm autumn colours with stoneware plates, linen napkins, wooden boards, amber glassware and seasonal foliage.