1 lb. (about 8 cups) 1-inch cubes of day old or lightly toasted brioche or other egg bread
12 oz. (about 2 1/4 cups) Natural Delights Medjool Dates, pitted and chopped
1/2 cup sliced almonds
1 cup granulated sugar
6 large eggs plus 2 egg yolks
3 1/2 cups fat-free or regular half & half
1 tbsp. vanilla extract
1 pinch freshly grated nutmeg
FOR THE BOURBON SAUCE:
1 1/2 cups cream
2 tbsp. cornstarch
1/4 cup butter
1 cup packed brown sugar
1/4 cup bourbon
1 tsp. vanilla extract
Preheat oven to 375°F and butter a 13 X 9-inch baking dish.
Toss together bread cubes, dates and almonds in a large bowl and spread in baking dish.
Beat sugar, eggs and egg yolks in a large bowl with a mixer continue to until the mixture thickens and is pale yellow. Reduce mixer speed to low. Add half & half, vanilla and nutmeg and beat until well blended. Add bread cubes to bowl and stir lightly to coat; let stand 15 minutes, stirring once.
Spoon into prepared dish and bake for 25 minutes. Open oven and carefully press down on the bread with a wooden spoon allowing any remaining liquid to rise. Spoon liquid evenly over the bread. Close oven and continue to bake for 15 to 20 minutes more or until a skewer inserted into the center comes out clean.
To prepare bourbon sauce, whisk together cream and cornstarch in a medium bowl until smooth. Melt butter in a medium saucepan over medium heat. Add brown sugar and cook until bubbly. Slowly whisk in bourbon and reduce heat to low. Cook, stirring occasionally, for 5 minutes. Stir in cream mixture and cook for a few minutes more or until thickened.
Spoon into dessert bowls and lightly with warm drizzle bourbon sauce.