White Chocolate Bread Pudding

2 tablespoons unsalted butter, softened, plus 2 tablespoons, melted
4 large eggs
3 cups heavy cream
1 cup milk
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
6 cups 1/2-inch cubes day-old bread
6 ounces white chocolate, chopped

Preheat the oven to 350 degree F.
Butter a half hotel pan with the softened butter.
Whisk the eggs in a large bowl. Whisk in the cream, milk, brown sugar, vanilla, and cinnamon. Add the bread, chocolate, blueberries, and dried blueberries and stir well, then mix in the melted butter.
Let sit for 30 minutes so the bread will absorb the egg mixture.
Pour into the prepared dish. Bake until semi-firm when pressed in the center, about 45 minutes. Cool on a wire rack