Preheat the oven to 320°F. Set a saucepan over a medium heat, add the milk, cream and sugar and mix well together. Cook until the sugar has dissolved then set aside to cool.
Beat the eggs in a large bowl and stir in the vanilla extract and cinnamon then beat this in to the milk mixture.
Place the dates in a food processer with all of the water and blend until smooth. Then add the date mixture to the milk and egg mixture.
Butter the slices of bread with the butter and then overlap the slices in an ovenproof dish and pour over the egg, milk and date mixture. Use your hands to push the bread gently into the egg mixture so that it is completely soaked.
Scatter the chopped almonds over the top of the pudding and bake in the oven for 45 minutes.