Preheat oven to 350° F. Butter the bread, leaving 4 slices whole and cutting the remaining 6 slices in half to make triangles. Grease the sides and base of an 8-inch square baking dish. Place the 4 whole slices of bread buttered side up on the base of the ovenproof dish, then sprinkle the chopped dates over the top. Arrange the triangles of bread buttered side up on top to cover the dates.
Heat the cream and milk in a saucepan almost to the boil. While it heats up, whisk the eggs, sugar and vanilla in a heatproof bowl, then pour the very hot milk and cream on top, whisking as you pour. Pour this custard over the bread, and allow to soak for 20 minutes. Sprinkle brown sugar over bread. Place the baking dish in a large roasting pan and carefully pour enough hot water into the roasting pan to come halfway up the sides of the baking dish. Bake in the oven for 50 minutes to 1 hour or until the top is golden and the center just set. Serve with Boozy Toffee Sauce and some softly whipped cream.
Boozy Toffee Sauce:
Place the Kerrygold Butter, sugar and cream in a saucepan and bring to the boil, stirring all the time. Boil for 4 minutes or until the sauce has thickened. Remove the pan from the heat, allow to cool for 1 minute, then add the brandy and sherry. Makes 1 3/4 cups.
Recipe from Rachel Allen.
Rachel’s Baking Tips:
Try and find large, plump Medjool dates for this recipe. This recipe can be made a day ahead and then re-heated in the oven at 350° F, for 8 to 10 minutes or until hot in the center.