My number one comfort food every autumn: A super stacked slice of toast. (Not butter and jam, people, I’m talking inventive, savory, rich toast with the best seasonal layers and toppings.)
Spiced pumpkin spread? Apple compote?
Savory sweet potato? You got it.)
My go-to culinary canvas is toast because it is both versatile enough to work with all manner of sweet and savory toppings, and simple to assemble – and eat.
With ingredients that work for breakfast, dessert, dinner or (as is often the case at my house) a snack any time of day, toast is equally at home in fall, winter, spring and summer. Scattered throughout the season are a bounty of fruits and vegetables in their prime.
As harvest season gives way to autumn, these seasonal fruits and vegetables are at their peak flavour and lush vibrancy. Flavors and textures, from a dense butternut squash purée to a crunchy toasted nut, elevate toasted crunch to a new level of deliciousness, making toast as beautiful as it is satisfying.
Here are some of my favourite fall toast ideas. They’ll raise your toasting game and make your taste buds dance.
The 9 Best fall toast ideas and recipes
1. Apple Cinnamon Toast
I love that scent of sweet, spicy filling wafting up from my oven. There’s something so comforting about the apple-cinnamon combination.
I think the toast provides the perfect crunchy base, the apples add a fabulous textural element, and it all works beautifully with the cinnamon sugar which quickly caramelizes under the broiler to develop a golden-brown, delicious topping.
This is simple-in-the-best-possible-way food that really makes you appreciate the flavors and textures that you can get from something so simple.
Ingredients
- 2 slices of whole grain bread
- 1 apple (such as Honeycrisp or Fuji)
- 1 tablespoon unsalted butter
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- A pinch of salt
- Optional: a handful of chopped nuts (such as walnuts or pecans)
- Optional: a dollop of Greek yogurt
Instructions
1. Toast the bread slices to your desired level of crispiness.
2. While the bread is toasting, peel and thinly slice the apple.
3. Place the butter in a small pan over a medium heat and cook the apple slices, about 5 minutes, until soft.
4. Add honey, a dash of cinnamon, a pinch of nutmeg and a pinch of salt. Mix well to coat the apples evenly.
5. Once the bread is toasted, top it with the warm apple mixture.
6. Optional: Top with a handful of chopped nuts and a dollop of Greek yogurt for a bit of crunch and tanginess.
2. Pumpkin Spice Toast
I just love how the seasonal spiciness of fall can turn a plain breakfast into a seasonal experience. In my opinion, there’s nothing better than a comforting combination of cinnamon, nutmeg and cloves to enjoy early in the morning.
Starting my day with the bite of those rich and warming flavours reminds me of fall days spent in the open, and is just a tradition I find particularly enjoyable. This is not only a food, but a seasonal ritual that brings a bit of magic to my mornings.
Ingredients
- 4 slices of bread (preferably whole grain or sourdough)
- 1/2 cup pumpkin puree
- 2 tbsp maple syrup
- 1 tsp pumpkin pie spice
- 1/4 tsp vanilla extract
- 1/4 cup Greek yogurt (optional, for extra creaminess)
- Butter (for toasting)
- Chopped nuts or seeds (optional, for garnish)
Instructions
1. Toast the slices of bread until they are golden brown and crispy.
2. Mix the pumpkin puree, maple syrup, pumpkin pie spice and vanilla in a small bowl until well-combined. If using Greek yogurt, fold it into the mixture for extra creaminess.
3. Spread a thick layer of the pumpkin mixture onto each piece of toasted bread.
4. Optionally, sprinkle with chopped nuts or seeds for added texture and flavor.
5. Serve immediately and enjoy your delicious Pumpkin Spice Toast!
3. Pear and Walnut Toast
I discovered this wonderful combination when I was looking for a quick, tasty breakfast, and couldn’t be more pleased. From the first spoonful, I knew I had struck culinary gold.
I particularly like the contrast between the sweet juiciness of the pear and the earthy crunch of the walnuts, and I find myself returning to this dish every time the need arises to obtain something both nutritious and delicious. Whenever you feel the need to treat yourself first thing in the morning, this, in my opinion, is your best option.
Ingredients
- 4 slices of whole grain bread
- 2 ripe pears, thinly sliced
- 1/2 cup chopped walnuts
- 1/4 cup honey
- 4 oz goat cheese
- A pinch of cinnamon
- Butter for toasting
Instructions
1. Heat a skillet over medium heat and add a small amount of butter.
2. Toast the slices of whole grain bread on the skillet, until golden on both sides.
3. Spread a generous layer of goat cheese on each slice of toasted bread.
4. Arrange the thinly sliced pears on top of the goat cheese.
5. Sprinkle the chopped walnuts over the pears and drizzle honey on top.
6. Finish with a pinch of cinnamon before serving warm.
4. Fig and Ricotta Toast
Figs and ricotta on toast is just really yummy. It’s sweet and creamy, honey brings out the sweetness.
The texture is really nice, it’s a treat and I can have it any time of the day.
Ingredients
- 4 slices of crusty bread (e.g., sourdough or baguette)
- 1 cup ricotta cheese
- 2-3 fresh figs, sliced
- 2 tablespoons honey
- 1 tablespoon balsamic glaze (optional)
- Fresh thyme leaves (about 1 teaspoon)
- Pinch of salt
- Pinch of black pepper
Instructions
1. Toast the bread slices until golden and crispy.
2. Spread a generous layer of ricotta cheese on each slice of toasted bread.
3. Arrange the fig slices evenly over the ricotta on each piece of toast.
4. Drizzle honey over the figs and ricotta.
5. Optional: Drizzle a little balsamic glaze for extra flavor.
6. Just before serving, sprinkle the toasts with the fresh thyme leaves, a pinch of salt and some black pepper.
7. Serve straight away.
5. Maple Pecan Toast
I love maple and pecans together, They’re the perfect combination. Pure heaven on a plate.I just can’t get enough of maple and pecans.They’re my favourite breakfast.Mmm, breakfast!
Maple and pecans.Never ceases to delight me.It makes me smile.I share it with friends and family.Morning, noon, and night.Treats on a plate.I haven’t had that much maple and pecans.Since this morning. It’s the best breakfast.Pure heaven on a plate, one of my favourite comfort foods.
Ingredients
2 slices of whole-grain bread
2 tablespoons of maple syrup
1/4 cup of pecan halves
1 tablespoon of unsalted butter
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
2 tablespoons of cream cheese (optional)
Fresh berries for garnish (optional)
Instructions
1. Toast the whole-grain bread slices until they are golden brown.
2. In a small skillet, melt the unsalted butter over medium heat.
3. Toss in the pecan halves and toast them, about 2-3 minutes, until fragrant.
4. Drizzle the pecans with the maple syrup and cinnamon as well as salt. Stir well, then remove from heat.
5. Spread the cream cheese on the toasted bread slices if using.
6. Sprinkle the maple pecan mixture over top. Top the whole thing with sliced fresh berries, if you’d like. Serve immediately.
6. Sweet Potato and Avocado Toast
I am in love with this combination of two worlds, the tasty creaminess of avocado and the lightly sweet flavour of sweet potato come together in this breakfast recipe. When I eat it, I feel good inside and out.
I know that I’ve had a delicious and nutritious meal in the morning. This meal keeps me full and happy for hours.
In my opinion, taste and health in one.
Ingredients
- 1 medium sweet potato, peeled and sliced into 1/4-inch thick rounds
- 1 ripe avocado, pitted and mashed
- 1 tablespoon olive oil
- Salt and pepper to taste
- Red pepper flakes (optional)
- Lemon juice, to taste
- Fresh herbs (e.g., cilantro or parsley) for garnish
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato rounds with olive oil, salt and pepper, and place in a single layer on the baking sheet.
3. Roast in a 400° F oven for 20-25 minutes, flipping once halfway through, until tender and lightly crisp.
4. While sweet potato is cooking, mash the avocado in the bowl, season with salt, pepper and squeeze of lemon juice.
5. When sweet potato rounds are done, let cook slightly, while you spread mashed avocado on top of each sweet potato round.
6. Sprinkle with red pepper flakes and fresh herbs, if desired. Serve immediately.
7. Cranberry Almond Toast
Add to this a delicious lunch or snack, and I can truly raise this to a full morning delight. That way I can get tantalised twice a day.
So I suggest a variation where you top your bread with slices of sweet and tart cranberries and some nutty almonds. You won’t be sorry.
After all, texture is of paramount importance when it comes to breakfast. Combining the two flavors is the next logical step, and this way you don’t need to choose between toppings.
I see no reason why you shouldn’t enjoy both the tart and the nutty. Delicious.
Ingredients
- 4 slices of whole grain or rye bread
- 1/2 cup almond butter
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds
- 2 tablespoons honey
- 1/2 teaspoon cinnamon
Instructions
1. Slice up the whole grain or rye bread into toasted squares.
2. Spread a generous layer of almond butter on each slice of toasted bread.
3. Evenly sprinkle dried cranberries over the almond butter.
4. Add sliced almonds on top of the cranberries for a crunchy texture.
5. Drizzle honey over the toppings to add a touch of sweetness.
8. Butternut Squash and Sage Toast
Butternut squash and sage are two great flavors. I adore this dish.
Whenever I cook it, the scent wafting through my kitchen always reduces me to a salivating mess. I think it’s the perfect balance of sweet and savory, and the toasty little bits on top add a great textural contrast.
I love making it, and always feel immensely proud when I serve this up to my friends and family.
Ingredients
1 small butternut squash, peeled and cubed
2 tbsp olive oil
Salt and pepper, to taste
1 tsp ground cinnamon
1 tsp ground nutmeg
8 fresh sage leaves
4 slices of crusty bread
2 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp balsamic glaze
Crumbled feta cheese, for garnish (optional)
Instructions
1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes in olive oil and a good pinch of salt, pepper, cinnamon and nutmeg. Spread the mixture out on a baking sheet.
2. While that’s happening, place the butternut squash in an oiled roasting tray and roast for 20-25 minutes or until tender and caramelised. Take out of the oven.
3. Heat the butter in a small skillet over medium heat until it melts. Add the fresh sage leaves and fry until crispy, about 2-3 minutes. Remove sage leaves, pat dry on paper towels.
4. In the same pan, add the minced garlic and sauté until fragrant, about 1 minute. Turn off the heat.
5. Toast bread slices until golden brown. If you like, you can brush them with a little oil before toasting for flavor.
6. Stack the toasts with the squash. Drizzle the toast with the garlic butter from the pan, then sprinkle on the crispy sage leaves. Drizzle with the balsamic glaze, and top with sprinkle of feta, if using. Serve immediately.
9. Caramelized Onion and Gouda Toast
I am just crazy about this flavor combination, especially this caramelized, onion-toast-topping. It works for me as a light lunch, I am just crazy about it, the sweet part and the creamy and soft Gouda.
I have it as a snack – I am addicted to it, that is my weakness and I love it. So this is my recipe.
You will love it.
Ingredients
4 large yellow onions, thinly sliced
2 tablespoons olive oil
1 tablespoon unsalted butter
Salt to taste
1 teaspoon sugar
1 teaspoon balsamic vinegar
4 slices sourdough bread
1 cup shredded Gouda cheese
Fresh thyme leaves (optional, for garnish)
Instructions
1. In a large skillet, heat olive oil and butter over medium heat until melted; add sliced onions and a pinch of salt.
2. Cook the onions, stirring occasionally, for 20-30 minutes until soft and golden brown. Add the sugar and balsamic vinegar, and cook for an additional 5 minutes so that caramelisation takes place.
3. Preheat your oven to 375 °F (190 °C). Line up the slices of sourdough on a baking sheet.
4. Divide the caramelised onions among the bread slices, spreading it uniformly.
5. Sprinkle the shredded Gouda cheese over the onions, distributing it evenly.
6. Bake in preheated oven for 8-10 minutes or until cheese is melted and bubbly. Garnish with fresh thyme leaves, if desired. Serve immediately.
