Overnight Blueberry Bread Pudding

1 round loaf of King's Hawaiian Bread (sweet egg bread)
9 eggs
2-1/2 cups milk
3 tablespoons sugar
1 tablespoon vanilla
2 tablespoons Pampered Chef Sweet Cinnamon Sprinkle, divided
1/2 cup of flour
6 tablespoons brown sugar
1/4 cup melted butter
1 cup (approximately) blueberries

Spray a 9 x 13 baking dish with oil spray. Tear pieces of the Hawaiian bread and place in the baking dish until the bottom is covered double thick. Combine the eggs, milk, sugar, vanilla, and 1 tblsp. cinnamon sprinkle in a bowl. Mix well. Pour egg mixture over the bread; cover and refrigerate overnight or freeze.

To bake from freezer, thaw in the refrigerator overnight. Once thawed, or from refrigerator, set on the counter about an hour or to room temperature. Preheat the oven to 375F. Spread the blueberries over the top of the soaked bread. In a small bowl, mix the flour, brown sugar, remaining tablespoon of cinnamon sprinkle and melted butter. Pat the flour/sugar topping over the berries. Bake uncovered for about 50 minutes, or until brown.