In a bowl, mix the following until smooth: the eggs, the yoghurts, the sugars and four tablespoons of Extra Virgin Olive Oil from Spain, which adds a velvety smoothness to your bread pudding.
Pour a small quantity of liquid caramel into the base of the ramekins, which should be oven-proof.
Arrange the slices of bread over the base and around the sides of the ramekins, and soak the bread with the mixture. Leave the points of the triangles sticking out like the petals of a flower. Spray with Extra Virgin Olive Oil from Spain so the tips of the bread will become deliciously crunchy. If you don’t have a spray, simply brush them with Extra Virgin Olive Oil from Spain.
Pile the mixed berries into the ramekins and then bake at 180ºC for 30 minutes.
While the puddings are baking, heat 5 tablespoons of Extra Virgin Olive Oil from Spain in a frying pan and gently toast the pine nuts and almonds until golden. Set aside.
Once the pudding has been removed from the oven and cooled, paint the ‘petals’ with the plum jam, sprinkle with icing sugar and scatter over the crispy, toasted nuts.
And there you have it! A very special dessert for a very sweet Christmas.
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