This year I celebrated Robbie Burns Day at home with friends, haggis and of course whisky. It was more of a celebration of Scotland than Robbie himself. Not too long ago I toured around Scotland while tasting my way through as many distilleries as possible. I quickly fell in love with the country. The hospitable people, the beautiful country side and of course, the delicious food and drink made my trip unforgettable.
So in celebration of Scotland my party and I started off the evening with a couple bottles of Innis & Gunn while I prepared dinner. In proper tradition we ate haggis, purchased from a Toronto butcher Sausage Partners, with mashed rutabaga and braised brussel sprouts.
After dinner I made something less traditional but delicious, oat bread puddings with peaches and cream. I paired dessert with Auchentoshan 12 year old single malt whisky from the low lands. Auchentoshan is triple distilled (Scotch whisky is usually only distilled twice). This process gives the whisky a very clean and fruity taste. The whisky exhibits malty aromas with orange rind, nectarine and a touch of honey. It was the perfect pairing.
Oat Bread Puddings with Vanilla Peaches and Cream
1 stale baguette
1 cup of oats
1 cup of milk
1/4 cup of brown sugar
pinch of cinnamon
pinch of salt
1/2 cup of whipping cream
1 jar of peaches preserved in vanilla syrup
1. Cut the baguette into bite sized pieces.
2. In a large mixing bowl mix the baguette, oats, sugar, salt, cinnamon, egg and milk.
3. Allow the bread to soak up the wet ingredients. If the bread is still dry, add more milk until the bread is wet, but there is no excess liquid in the mixing bowl.
4. Generously butter ramekins (a muffin tin will work too).
5. Fill each ramekins with the bread mixture leaving 1/3 inch space at the top of the ramekins.
6. Bake in the oven at 350°C for approxiametly 20 minutes or until the bread puddings have risen and are golden on top.
7. Remove the puddings from the ramekins and plate. Pour cream on the plate. Top puddings with peaches.