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Heat the cream, milk and vanilla extract in a saucepan until steaming, then take off the heat before the mix comes to a boil.
Meanwhile, in a large bowl, whisk the eggs, brown sugar and salt, then slowly pour in the warm milk, whisking constantly to make a smooth custard.
Butter the insides of a small or medium baking dish, then pour in a little custard to cover the base.
Scatter half the dried fruit all over the top, then layer in the sourdough slices, overlapping them slightly and tucking the remaining fruit under the bread as you go (this helps ensure the fruit won't burn during baking).
Pour all the rest of the custard over the top, then place a second baking dish directly on top of the pudding and gently press down on it to compress the bread.
Place a heavy weight on top (I use a stone mortar) and leave to rest for about 20 minutes, so the custard soaks into the bread.
Heat the oven to 190C (170C fan)/375F/gas mark 5.
Lift off the weight and second baking dish, dot the surface of the pudding with the butter and bake for about 30 minutes, until the custard is just set and the top is deeply golden.
Sprinkle brown sugar and cinnamon over the top of the pudding, then grill briefly on high until it is a deep golden brown all over.
Serve warm with lots of extra cream.