Preheat the oven to 375°F. Butter a 9 x 13-inch baking dish with 2 tablespoons of butter. Layer slices of bread in the dish along with sliced peaches and blueberries. In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla, and cinnamon. Carefully pour this mixture over the top of the bread and fruit. Let stand for one hour, pressing down on the bread occasionally to help it absorb the liquid. Bake for 1 hour until the top begins to brown lightly and the liquid is mostly absorbed. Let pudding stand 15 minutes while you make the sauce.
Place chopped white chocolate, butter, and heavy cream in the top of a double boiler, over low heat. Melt chocolate, stirring frequently. Remove from heat and whisk to make a smooth sauce. Drizzle over slices of bread pudding and serve warm.
Pair this luscious dessert with small cups of Fair Trade espresso or tea.