In small bowl, pour boiling water over dates. Cover; let stand 10 minutes. Drain. In medium bowl, stir sour cream into pudding. Stir in chopped dates.
In bottom of ungreased 13x9-inch (3-quart) glass baking dish, arrange 28 of the ladyfinger halves. Spoon and spread 2 cups of the date pudding over top. Arrange remaining ladyfinger halves on pudding. Top with remaining pudding.
In 2-quart heavy saucepan, heat butter, whipping cream and brown sugar to boiling over high heat. Reduce heat to mediumlow. Simmer 8 minutes. Pour toffee sauce over date pudding. Garnish with toffee bits.