Custardy Oatmeal Pudding with Butter Apple Almond Topping

For me, rice pudding has always been one of the most comforting foods. My mom used to make a huge pot of it growing up when our milk was on the verge of spoiling. Since we've been at home and the weather has been cold, I've been turning to more comforting dishes. That was my inspiration for this custardy oatmeal pudding that's creamy, perfectly sweet and has way more protein than regular oatmeal, making it a more filling option for breakfast than regular rice pudding or a bowl of oatmeal.

Breakfast Pudding with Apple Almond Topping

Serves 6

For the pudding:

2 cups rolled oats
3.5 cups milk (low-fat is fine)
½ cup sugar
2 eggs
For the topping:

2 small apples, diced
½ cup slivered almonds
1 tablespoon butter
Directions:

1. In a medium saucepan over medium heat, combine the milk, oatmeal and sugar. Whisk frequently until it comes to a boil.
   
2. Turn the heat down and simmer for 5 minutes, continuously whisking, until oatmeal and milk become smooth.
   
3. Crack the eggs into a bowl and whisk.
   
4. Turn the heat off on the oatmeal and slowly pour the eggs in, whisking quickly. The oatmeal should be a custard consistency with no visible egg.
   
5. For the topping, melt the butter in a pan. Add the almond and apple. Cook, stirring occasionally, until almonds are browned and the apple is soft.
   
6. Spoon oatmeal into a bowl and top with apple almond mixture.