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1
Preheat oven to 350 degrees F.
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2
Grease an 8-inch square ovenproof baking dish.
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3
Butter all bread slices.
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4
Set aside 4 bread slices and cut remaining 6 in half to make triangles.
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5
Place the 4 whole slices, buttered sides up, in dish.
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6
Sprinkle chopped dates over top.
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7
Arrange bread triangles, buttered sides up, on top to cover dates.
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8
Heat cream and milk in a saucepan, bringing almost to a boil.
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9
Meanwhile, whisk eggs, sugar and vanilla in a heatproof bowl, then pour the hot milk/cream combo on top, whisking as you go, to make a custard.
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10
Pour over bread and let soak for 20 minutes.
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11
Sprinkle brown sugar over bread.
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12
Place baking dish in a large roasting pan and carefully pour enough hot water into roasting pan to come halfway up side of dish.
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13
Bake 50-60 minutes or until golden and center is just set.
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14
For toffee sauce:.
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15
Place butter, sugar and cream in a saucepan and bring to a boil, stirring throughout.
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16
Boil 4 minutes or until sauce has thickened.
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17
Remove pan from heat, let cool 1 minute, then add brandy and sherry.
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18
Serve bread with toffee sauce and whipped cream.
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19
Note: Bread pudding can be made a day ahead, then reheated for about 10 minutes in a 350 degree oven until hot in center.
