Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
This brunch joins the feel-good aspect of whole grains with the festive nature of brunch by topping them with succulent, boozy peaches. The nutty flavor of whole wheat flour balances out the sweetness of the peaches, equal parts for health-conscious guests and those who embrace brunch's naughty side.
If you end up with leftover boozy peaches, they make a great topping for ice cream short cake. Make sure to remove the vanilla bean before serving, and if you don't have a whole vanilla bean sitting around, you can happily substitute 1 teaspoon of vanilla extract instead. For that matter, you can get creative with the booze you use in your boozy peaches as well. I've had great luck with rum, but bourbon is a real crowd pleaser is—especially if you're thinking ahead and planning on having a few leftovers for dessert.