1 tbsp. butter, greased a large pie dish Layer the bread slices in the pie dish by cutting them in half diagonally. Set aside.
Bring the milk to a near-boiling temperature. Combine the sugar and eggs in a mixing dish, then whisk in the milk gradually. Pour carefully over the pieces of bread and soak for 15 minutes after sieving into a jug. Bake for 1 hour on low in the oven with the toffee pieces on top.
Make the toffee sauce while the pudding is cooking. In a pan with 100ml water, boil the Medjool dates for 5 minutes. Fill a blender halfway with water and blitz until smooth.
Melt the butter and sugar together in a pot and heat until the sugar has dissolved. Boil until the cream, syrup, and date mixture have thickened.
When the pudding is done, spread the toffee sauce over it and serve right away.