Butter the bread slices and cut them in half diagonally.
Layer bread, sugar, bananas, and dates in a baking dish, finishing with bread and sugar.
Beat eggs, egg yolks, vanilla seeds, and sugar in a bowl for the custard.
Heat 500ml of double cream in a saucepan until boiling and whisk it into the egg mixture.
Pour the custard over the bread layers and soak for 30 minutes.
Preheat your oven to 175°C.
Bake the pudding for 40 minutes until golden-brown and the custard is set.
Boil the sauce ingredients in a heavy-bottomed saucepan and remove from heat.
Serve the pudding warm with the sauce and a drizzle of extra cream.