Special equipment: Eight to ten 4-ounce ramekins
Preheat the oven to 375 degrees F.
With an electric hand mixer, beat the egg whites in a large bowl until they form soft peaks. Set aside.
In another large bowl, whisk together the 1/2 cup chocolate-hazelnut spread, almond milk and salt until smooth. With a rubber spatula, gently fold the egg whites into the chocolate-hazelnut mixture until fully incorporated. Add the bread cubes and mix gently. Let stand at room temperature for 10 minutes.
Brush the inside of the ramekins with the olive oil. To each ramekin add 1 tablespoon of the remaining chocolate-hazelnut spread. Then ladle in 1/2 cup of the bread mixture. Set the filled ramekins on a baking sheet and bake until puffed and beginning to brown, 15 to 20 minutes. Serve immediately, topped with a piece of hazelnut brittle.
In a small saucepan, mix the sugar with the water until it looks like wet sand. Bring to a simmer over medium-low heat, stirring gently to dissolve the sugar. Simmer, without disturbing, for 20 minutes, or until the mixture turns a light amber color.
Spray a small rimmed baking sheet with cooking spray. Spread the chopped hazelnuts out on the baking sheet. Pour the caramel over the hazelnuts and let sit for 10 minutes, or until hardened. Break into shards.