Bread Pudding with Date Compote

Name: Bread Pudding with Date Compote
Ingredients: 1 loaf brioche (14 to 16 ounces), cut into 3/4-inch cubes (tough crusts trimmed); 2 tablespoons unsalted butter, melted, plus more for the dish; 6 large eggs; 2 cups granulated sugar; 4 cups half-and-half; 5 teaspoons pure vanilla extract; 1/4 teaspoon ground cinnamon; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon salt; 1 cup brandy, Armagnac or cognac; 4 wide strips lemon zest, plus 2 teaspoons fresh lemon juice; 1 cup water; 2 cups pitted Medjool dates, halved; Confectioners’ sugar, for dusting