Ingredients
1loafBrioche
¾cuppitted dates(roughly chopped)
4pcslarge eggs
2½cupsmilk(low fat or full cream, or almond milk)
⅓cupbrown sugar(or coconut sugar)
1tsppure vanilla extract
1tspground cinnamon(optional)
¼tspsalt
1cupbrown sugar
3tbspbutteror spread of choice
150mlthickened cream(heavy cream or coconut cream)
¼cuppitted dates(roughly chopped)
¼cupboiling water(optional)
Preparation
Preheat oven to 390 degrees F.
Lightly grease a 9×11-inch casserole dish with cooking oil spray or a light coating of butter. Place the bread slices into the dish, and arrange the dates all around, under, and in between the bread slices.
Whisk together the eggs, milk, brown sugar, vanilla, cinnamon (if using), and salt until frothy and well combined.
Pour the egg wash over the bread and press the bread lightly into the egg wash to evenly coat.
Bake in the preheated oven until cooked through and golden on top for about 40 to 45 minutes.
Combine the sugar and butter in a medium-sized saucepan on low heat. Occasionally stir until the brown sugar has melted through the butter.
When the mixture is hot and steaming, gradually add the cream in small amounts, stirring in between each addition, until all of the creams is in the pan.
Add in the dates and allow the sauce to bubble up and froth, while still occasionally stirring. After about 8 minutes the sauce should be thickened and the dates will be soft.
Take off heat and allow to cool slightly. Pour in 1 tablespoon of boiling water at a time (whisking after each addition), until reaching your desired consistency.
Serve a slice with a drizzle of butterscotch and softened date pieces!
