21 Delicious Fall Sunday Recipes You’ll Love

Fall is the perfect season for cozy, comforting meals that bring warmth and flavor to your Sunday table.

From hearty breakfasts to indulgent desserts, autumn ingredients like pumpkin, apples, sweet potatoes, and squash create dishes that are as inviting as they are delicious.

Whether you’re hosting a family brunch, preparing a simple lunch, or serving a festive dinner, these 21 fall Sunday recipes capture the essence of the season with flavors that celebrate fall in every bite.

In this collection, you’ll find a variety of recipes that include sweet and savory breakfasts, hearty mains, colorful sides, cozy soups, indulgent desserts, and seasonal drinks.

Each recipe is designed to be approachable, flavorful, and perfect for creating memorable fall moments at home.

21 Delicious Fall Sunday Recipes You’ll Love

Celebrating fall on a Sunday doesn’t have to be complicated.

With these 21 fall Sunday recipes, you can enjoy a variety of meals that are seasonal, flavorful, and comforting.

Whether you’re in the mood for a leisurely brunch, a hearty dinner, or a sweet dessert, these recipes bring the warmth and charm of autumn to your table.

Gather your loved ones, pour a cup of spiced latte, and let these dishes transform your Sunday into a cozy, flavorful experience.

Harvest Apple Pancakes

These Harvest Apple Pancakes are a cozy fall breakfast that combines the warm flavors of cinnamon, nutmeg, and fresh apples with a fluffy pancake base.

Perfect for a lazy Sunday morning, they’re comforting, aromatic, and topped with a drizzle of maple syrup and a sprinkle of chopped pecans for an extra autumnal touch.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup buttermilk
• 2 large eggs
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 large apple, peeled and diced
• Butter or oil for cooking
• Maple syrup and chopped pecans for serving

Instructions:

1. In a large mixing bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well.
2. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
4. Fold in the diced apple pieces.
5. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter for each pancake onto the skillet and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook another 2 minutes until golden brown.
7. Serve warm with maple syrup and a sprinkle of chopped pecans.

These pancakes are a simple yet indulgent way to celebrate fall on a Sunday morning.

The sweet and spiced apple flavor will fill your kitchen with warmth, making it the perfect start to a relaxing day.

Autumn Harvest Chicken Pot Pie

This Autumn Harvest Chicken Pot Pie is the ultimate Sunday comfort food.

Packed with tender chicken, seasonal vegetables, and a creamy, savory sauce, all encased in a buttery, flaky crust, it’s the perfect hearty meal to enjoy as the leaves change color.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup butternut squash, peeled and diced
• 1 cup cooked chicken, shredded
• ½ cup frozen peas
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• ½ cup heavy cream
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 sheet puff pastry, thawed
• 1 egg, beaten for egg wash

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add onion, garlic, carrots, celery, and butternut squash. Sauté until tender, about 5-7 minutes.
3. Stir in the shredded chicken and frozen peas. Sprinkle the flour over the mixture and stir to coat evenly. Cook for 1-2 minutes.
4. Gradually pour in the chicken broth while stirring, then add the heavy cream, thyme, salt, and pepper. Cook until the mixture thickens, about 3-5 minutes. Remove from heat.
5. Transfer the filling into a baking dish. Carefully lay the puff pastry sheet over the top, trimming any excess. Brush with beaten egg.
6. Bake for 25-30 minutes or until the crust is golden brown and puffed. Let cool for 5 minutes before serving.

This pie captures the essence of fall with every bite.

Rich, creamy, and packed with autumn vegetables, it makes any Sunday feel like a special occasion.

Pumpkin Spice Bread Pudding

This Pumpkin Spice Bread Pudding is a decadent dessert perfect for a fall Sunday evening.

The sweet aroma of pumpkin, cinnamon, and nutmeg fills your home, while the custardy texture combined with chunks of bread and a drizzle of caramel sauce creates a comforting treat that’s impossible to resist.

Ingredients:

• 6 cups cubed day-old brioche or challah bread
• 1 ½ cups pumpkin puree
• 3 cups whole milk
• ½ cup heavy cream
• ¾ cup brown sugar
• 4 large eggs
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup chopped pecans or walnuts (optional)
• Caramel sauce for drizzling

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the pumpkin puree, milk, heavy cream, brown sugar, eggs, cinnamon, nutmeg, ginger, vanilla extract, and salt until smooth.
3. Add the bread cubes to the pumpkin mixture, gently folding to coat all pieces. Let it sit for 10 minutes to absorb the custard.
4. Pour the mixture into the prepared baking dish. Sprinkle with chopped nuts if desired.
5. Bake for 45-50 minutes, until the top is golden and the custard is set in the center. Allow to cool slightly before serving.
6. Drizzle with warm caramel sauce for an extra indulgent touch.

This pumpkin bread pudding is the ultimate cozy dessert for fall.

With its creamy custard, tender bread, and warm spices, it’s a perfect way to end a relaxing Sunday on a sweet and comforting note.

Maple Pecan Sweet Potato Casserole

This Maple Pecan Sweet Potato Casserole is a quintessential fall Sunday dish, perfect as a side or even a main for a cozy family meal.

Sweet potatoes are mashed to creamy perfection, lightly spiced, and topped with a crunchy pecan and maple crumble that adds the perfect balance of sweetness and texture.

Ingredients:

• 3 cups sweet potatoes, peeled and cubed
• ½ cup brown sugar
• ¼ cup unsalted butter, melted
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• ¼ cup all-purpose flour
• ¼ cup brown sugar
• 3 tablespoons unsalted butter, cold and cubed
• 2 tablespoons maple syrup

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Boil the sweet potatoes in water until tender, about 15-20 minutes. Drain and mash until smooth.
3. Stir in brown sugar, melted butter, cinnamon, nutmeg, salt, beaten eggs, and vanilla until fully combined.
4. Transfer the mixture into the prepared baking dish and smooth the top.
5. In a small bowl, combine pecans, flour, brown sugar, and cold butter. Use your fingers to mix until crumbly. Stir in maple syrup.
6. Sprinkle the pecan mixture evenly over the sweet potatoes.
7. Bake for 25-30 minutes, until the topping is golden and crisp.

This casserole delivers a warm, nutty, and sweet flavor that embodies the essence of fall.

It’s a comforting addition to any Sunday table, making every bite feel festive and cozy.

Autumn Harvest Risotto

This Autumn Harvest Risotto is a creamy, savory dish celebrating seasonal flavors.

Roasted butternut squash, caramelized onions, and earthy mushrooms blend with arborio rice and Parmesan cheese to create a rich, indulgent meal perfect for a relaxed Sunday dinner.

Ingredients:

• 1 ½ cups arborio rice
• 1 small butternut squash, peeled and diced
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth, warmed
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. In a large skillet, heat remaining olive oil and butter. Sauté onion and garlic until soft and fragrant. Add mushrooms and cook until browned.
3. Stir in the arborio rice and cook for 1-2 minutes to toast slightly.
4. Pour in the white wine and stir until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring constantly until liquid is absorbed before adding more. Continue until rice is creamy and tender, about 20-25 minutes.
6. Stir in roasted squash and Parmesan cheese. Adjust salt and pepper as needed.
7. Garnish with fresh parsley and serve immediately.

This risotto is a perfect balance of creamy, earthy, and subtly sweet flavors.

Its rich texture and seasonal ingredients make it an ideal centerpiece for a leisurely fall Sunday dinner.

Caramel Apple Crisp

Caramel Apple Crisp is a classic fall dessert that’s perfect for Sunday evenings.

Juicy, tart apples are baked under a buttery, crunchy oat topping and drizzled with warm caramel sauce, creating a sweet and comforting treat that pairs wonderfully with a scoop of vanilla ice cream.

Ingredients:

• 6 cups peeled, sliced apples (Granny Smith or Honeycrisp)
• ½ cup granulated sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon lemon juice
• ¾ cup all-purpose flour
• ¾ cup old-fashioned oats
• ½ cup brown sugar
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• ¼ cup chopped walnuts or pecans (optional)
• Caramel sauce for drizzling

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, toss apples with granulated sugar, cinnamon, nutmeg, and lemon juice. Transfer to the prepared dish.
3. In a separate bowl, combine flour, oats, brown sugar, and salt. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in nuts if using.
4. Sprinkle the oat mixture evenly over the apples.
5. Bake for 40-45 minutes, until topping is golden and apples are tender.
6. Drizzle warm caramel sauce over the top before serving.

This dessert is the epitome of fall indulgence.

The combination of tender apples, crisp topping, and rich caramel sauce makes every bite a perfect ending to a cozy Sunday.

Spiced Pumpkin Soup

This Spiced Pumpkin Soup is a warm, velvety dish perfect for a cozy fall Sunday lunch.

The natural sweetness of pumpkin is balanced with warming spices like cinnamon, nutmeg, and ginger, creating a comforting bowl that’s both nourishing and flavorful.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups pumpkin puree (fresh or canned)
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Salt and pepper to taste
• ½ cup heavy cream
• Pumpkin seeds or croutons for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft and fragrant.
2. Add pumpkin puree, broth, cinnamon, nutmeg, and ginger. Stir to combine and bring to a simmer.
3. Reduce heat and let simmer for 15-20 minutes, allowing flavors to meld.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in heavy cream and adjust seasoning with salt and pepper.
6. Serve hot, garnished with pumpkin seeds or croutons.

This pumpkin soup embodies fall in a bowl.

Creamy, spiced, and full of warmth, it’s perfect for starting a leisurely Sunday or pairing with a crusty bread for a comforting meal.

Apple Cinnamon Dutch Baby

This Apple Cinnamon Dutch Baby is a light, airy, and slightly sweet baked pancake that’s perfect for a Sunday brunch.

Caramelized apples and a hint of cinnamon give it a cozy fall flavor, while its puffed, golden crust makes it visually stunning.

Ingredients:

• 3 large eggs
• ¾ cup milk
• ¾ cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 tablespoons unsalted butter
• 2 medium apples, peeled, cored, and sliced thin
• 1 teaspoon cinnamon
• Powdered sugar for dusting
• Maple syrup (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to heat.
2. In a bowl, whisk together eggs, milk, flour, sugar, vanilla, and salt until smooth.
3. In a small pan, melt butter and sauté apple slices with cinnamon until slightly softened, about 5 minutes.
4. Carefully remove the hot skillet from the oven, add 1 tablespoon butter, and swirl to coat. Pour batter into the skillet and top with apples.
5. Bake for 20-25 minutes, until the pancake is puffed and golden.
6. Dust with powdered sugar and serve immediately with maple syrup if desired.

This Dutch Baby is light, sweet, and perfectly spiced for fall.

Its dramatic puff and caramelized apples make it a delightful centerpiece for a relaxed Sunday brunch.

Roasted Autumn Vegetables with Thyme

These Roasted Autumn Vegetables are a simple, flavorful side dish that highlights the natural sweetness of seasonal vegetables.

Roasted with olive oil, garlic, and fresh thyme, they are perfect for a Sunday dinner alongside roast meats or grain bowls.

Ingredients:

• 2 cups butternut squash, cubed
• 2 cups carrots, sliced
• 1 cup Brussels sprouts, halved
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 2 teaspoons fresh thyme leaves
• Salt and pepper to taste
• 2 tablespoons balsamic glaze (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss all vegetables with olive oil, thyme, salt, and pepper on a large baking sheet.
3. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized.
4. Drizzle with balsamic glaze before serving, if desired.

These roasted vegetables are colorful, flavorful, and full of autumn goodness.

Their natural sweetness and gentle seasoning make them a perfect companion to any Sunday meal.

Butternut Squash and Sage Risotto

This Butternut Squash and Sage Risotto is creamy, comforting, and full of fall flavors.

The nutty arborio rice pairs beautifully with roasted squash, fresh sage, and Parmesan cheese for a dish that feels indulgent yet wholesome.

Ingredients:

• 1 ½ cups arborio rice
• 1 small butternut squash, peeled and diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth, warm
• ½ cup dry white wine
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• ½ cup grated Parmesan cheese
• 1 tablespoon chopped fresh sage
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with 1 tablespoon olive oil and roast for 20-25 minutes until tender.
2. In a large skillet, heat remaining olive oil and butter. Sauté onion and garlic until soft. Add rice and toast 1-2 minutes.
3. Pour in wine and stir until absorbed. Gradually add warm broth, one ladle at a time, stirring constantly until liquid is absorbed.
4. Stir in roasted squash, Parmesan, and sage. Adjust seasoning with salt and pepper. Serve immediately.

This risotto is creamy, fragrant, and deeply comforting.

The sweetness of squash and earthy sage make it a perfect centerpiece for a fall Sunday dinner.

Caramel Pecan Sticky Buns

These Caramel Pecan Sticky Buns are sweet, gooey, and perfect for a Sunday morning treat.

Soft, buttery rolls are baked with a rich caramel and pecan topping, creating a decadent breakfast or brunch that fills the house with irresistible aromas.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 packet (2 ¼ tsp) active dry yeast
• ½ cup warm milk
• ¼ cup unsalted butter, melted
• 1 large egg
• ½ cup brown sugar
• 2 teaspoons cinnamon
• ½ cup chopped pecans
• ½ cup butter, melted (for topping)
• ½ cup brown sugar (for topping)
• ¼ cup corn syrup (for topping)

Instructions:

1. In a mixing bowl, combine warm milk, yeast, and 1 tablespoon sugar. Let sit until foamy, about 5-10 minutes.
2. Add flour, remaining sugar, salt, melted butter, and egg. Knead until smooth and elastic. Let rise in a warm place for 1 hour or until doubled.
3. Roll dough into a rectangle. Mix brown sugar, cinnamon, and pecans, then spread over dough. Roll tightly and cut into 12 rolls.
4. For topping, melt butter with brown sugar and corn syrup in a baking dish. Place rolls on top.
5. Bake at 350°F (175°C) for 25-30 minutes, until golden and sticky.
6. Let cool slightly before serving.

These sticky buns are sweet, nutty, and indulgent—a perfect fall treat to enjoy on a relaxed Sunday morning with coffee or tea.

Cranberry Orange Muffins

These Cranberry Orange Muffins are tart, sweet, and bursting with fresh citrus flavor.

Soft, tender, and perfectly spiced, they’re ideal for a Sunday breakfast or snack, celebrating the flavors of fall in every bite.

Ingredients:

• 2 cups all-purpose flour
• ¾ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, melted
• 1 cup buttermilk
• 2 large eggs
• Zest of 1 orange
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen cranberries

Instructions:

1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk melted butter, buttermilk, eggs, orange zest, and vanilla.
4. Add wet ingredients to dry ingredients, stirring until just combined. Fold in cranberries.
5. Divide batter evenly among muffin cups. Bake for 20-25 minutes, until golden and a toothpick comes out clean.
6. Let cool slightly before serving.

These muffins are vibrant, tangy, and comforting—the perfect little fall treat to brighten a lazy Sunday morning.

Autumn Harvest Quiche

This Autumn Harvest Quiche is a savory and colorful dish perfect for a Sunday brunch or light dinner.

Filled with roasted seasonal vegetables, sharp cheddar, and a creamy custard, it’s both comforting and elegant, capturing the essence of fall in every bite.

Ingredients:

• 1 pre-made pie crust
• 1 small butternut squash, peeled and diced
• 1 cup chopped spinach
• ½ cup chopped red bell pepper
• ½ cup shredded cheddar cheese
• 4 large eggs
• 1 cup half-and-half or milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
2. Toss butternut squash with olive oil, salt, and pepper. Roast for 20 minutes until tender. Let cool slightly.
3. In a bowl, whisk together eggs, half-and-half, thyme, salt, and pepper.
4. Layer roasted squash, spinach, and bell pepper in the pie crust. Sprinkle with cheddar cheese.
5. Pour the egg mixture over the vegetables and cheese.
6. Bake for 35-40 minutes, until the quiche is set and golden on top. Let cool for 5 minutes before slicing.

This quiche is flavorful, hearty, and full of fall colors. It’s perfect for a Sunday brunch table or as a light dinner with a side salad.

Cinnamon Pear Galette

This Cinnamon Pear Galette is a rustic, open-faced tart that’s simple to make yet full of autumn flavor.

Sweet, soft pears paired with cinnamon and a flaky buttery crust make it a perfect Sunday dessert or afternoon treat.

Ingredients:

• 1 pre-made pie crust or homemade pastry
• 3-4 ripe pears, peeled, cored, and sliced
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon all-purpose flour
• 1 tablespoon unsalted butter, cut into small pieces
• 1 egg, beaten for egg wash
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Roll out the pie crust on a parchment-lined baking sheet.
2. In a bowl, toss pear slices with brown sugar, cinnamon, and flour.
3. Arrange pears in the center of the crust, leaving a 2-inch border. Fold edges over the pears to create a rustic edge.
4. Dot with small pieces of butter and brush the crust with beaten egg.
5. Bake for 30-35 minutes until the crust is golden and the pears are tender.
6. Let cool slightly and dust with powdered sugar before serving.

This galette is warm, aromatic, and effortlessly elegant.

The natural sweetness of pears combined with a flaky crust makes it ideal for a cozy Sunday dessert.

Sweet Potato and Black Bean Chili

This Sweet Potato and Black Bean Chili is a hearty, flavorful, and vegetarian-friendly dish perfect for a chilly fall Sunday.

Sweet potatoes, black beans, and a medley of spices create a comforting and nutritious meal that’s easy to make in one pot.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: sour cream, avocado, chopped cilantro

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add bell pepper and sweet potatoes, cooking for 5 minutes.
3. Stir in black beans, diced tomatoes, broth, and spices. Bring to a simmer.
4. Reduce heat and let simmer for 25-30 minutes, until sweet potatoes are tender.
5. Adjust seasoning with salt and pepper. Serve hot with optional toppings.

This chili is rich, warming, and full of fall flavors. It’s perfect for a Sunday dinner that’s both hearty and healthy.

Pear and Walnut Salad with Maple Vinaigrette

This Pear and Walnut Salad is a crisp, refreshing, and slightly sweet dish that complements any fall Sunday meal.

Fresh pears, crunchy walnuts, and tangy goat cheese are tossed with a maple vinaigrette for a perfect seasonal salad.

Ingredients:

• 4 cups mixed salad greens
• 2 ripe pears, thinly sliced
• ½ cup walnuts, toasted
• ¼ cup crumbled goat cheese
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper.
2. In a large salad bowl, combine greens, pear slices, and toasted walnuts.
3. Drizzle with the maple vinaigrette and toss gently.
4. Sprinkle crumbled goat cheese on top before serving.

This salad is light, flavorful, and perfectly balanced.

It’s a refreshing addition to any Sunday meal and highlights the best flavors of fall produce.

Caramel Apple Bread Pudding

Caramel Apple Bread Pudding is a warm, indulgent dessert perfect for a cozy fall Sunday evening.

Chunks of bread soaked in a spiced custard are baked with tender apples and topped with a luscious caramel sauce.

Ingredients:

• 6 cups cubed day-old bread
• 3 cups peeled, chopped apples
• 4 large eggs
• 2 cups milk
• ½ cup heavy cream
• ¾ cup brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla extract
• Caramel sauce for drizzling

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together eggs, milk, heavy cream, brown sugar, cinnamon, nutmeg, and vanilla.
3. Fold in bread cubes and apples, ensuring they are evenly coated.
4. Pour mixture into prepared baking dish and bake for 40-45 minutes, until golden and custard is set.
5. Drizzle with warm caramel sauce before serving.

This dessert is indulgent and comforting, combining sweet apples, warm spices, and rich caramel.

It’s the perfect way to end a lazy fall Sunday.

Pumpkin Spice Latte

This homemade Pumpkin Spice Latte is a cozy and aromatic drink perfect for a relaxing Sunday morning.

The blend of pumpkin, warming spices, and creamy espresso makes it a comforting indulgence without leaving home.

Ingredients:

• 2 cups milk (dairy or plant-based)
• 2 tablespoons pumpkin puree
• 1-2 tablespoons sugar or maple syrup
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 shot of espresso or ½ cup strong brewed coffee
• Whipped cream for topping
• Ground cinnamon or pumpkin spice for garnish

Instructions:

1. In a small saucepan, whisk together milk, pumpkin puree, sugar, cinnamon, nutmeg, and ginger. Heat over medium heat until hot but not boiling.
2. Brew espresso or coffee.
3. Froth the spiced milk mixture using a whisk or milk frother.
4. Pour coffee into a mug and top with the frothed pumpkin milk.
5. Garnish with whipped cream and a sprinkle of cinnamon or pumpkin spice.

This homemade latte is aromatic, creamy, and perfectly spiced for fall.

It’s an indulgent treat to savor on a cozy Sunday morning, evoking the essence of autumn with every sip.

Maple Roasted Brussels Sprouts with Bacon

These Maple Roasted Brussels Sprouts with Bacon are a perfect side dish for a cozy fall Sunday dinner.

The sweetness of maple syrup balances the natural bitterness of Brussels sprouts, while crispy bacon adds a savory crunch for a flavor-packed autumn treat.

Ingredients:

• 1 ½ pounds Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• Salt and pepper to taste
• 1 teaspoon balsamic vinegar (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet.
3. Sprinkle chopped bacon over the sprouts. Roast for 20-25 minutes, stirring halfway through, until sprouts are tender and bacon is crispy.
4. Drizzle with maple syrup and balsamic vinegar if using. Toss gently and serve warm.

This dish is a perfect balance of sweet, savory, and smoky flavors.

The caramelized sprouts and crispy bacon make it a standout side for any fall Sunday meal.

Apple Cider Glazed Pork Tenderloin

This Apple Cider Glazed Pork Tenderloin is a succulent and flavorful main course for a fall Sunday dinner.

The sweet and tangy glaze made from apple cider enhances the natural flavor of the pork, creating a dish that’s both comforting and elegant.

Ingredients:

• 1 ½ pounds pork tenderloin
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup apple cider
• 2 tablespoons Dijon mustard
• 2 tablespoons brown sugar
• 1 teaspoon fresh thyme leaves
• 1 tablespoon butter

Instructions:

1. Preheat oven to 400°F (200°C). Season pork with salt and pepper.
2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear pork on all sides until browned.
3. In a small bowl, whisk together apple cider, Dijon mustard, brown sugar, and thyme. Pour over pork.
4. Transfer skillet to oven and roast for 20-25 minutes, until internal temperature reaches 145°F (63°C).
5. Remove pork and let rest for 5 minutes. Stir butter into the glaze in the skillet and pour over sliced pork.

The tender, juicy pork with a sweet apple cider glaze makes this dish a show-stopping centerpiece for a fall Sunday dinner.

Carrot Ginger Soup

This Carrot Ginger Soup is a vibrant, warming, and slightly spicy soup perfect for a fall Sunday lunch.

Sweet carrots combined with zesty ginger create a balanced, comforting flavor that pairs beautifully with crusty bread.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cups chopped carrots
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• ½ teaspoon ground cumin
• Salt and pepper to taste
• ½ cup coconut milk or heavy cream (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Add chopped carrots, cumin, salt, and pepper. Stir to combine.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until carrots are tender.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Stir in coconut milk or cream if desired. Adjust seasoning and serve warm.

This soup is smooth, flavorful, and perfect for cozying up on a fall Sunday.

The combination of sweet carrots and spicy ginger provides a comforting yet lively flavor that warms the soul.