Butter a 13 x 9-inch baking dish. In bowl, mix ricotta, powdered sugar, orange zest and cinnamon until blended. Divide mixture into 5 portions. Spread 1 portion of cannoli filling each between two slices of bread forming a sandwich. Fit sandwiches into baking dish slicing some in half to fit and fill the dish in a single layer. In same bowl, (wipe it out if you want to) whisk eggs, milk and vanilla until well blended. Pour egg mixture evenly over bread. Cover with plastic wrap and chill overnight in the refrigerator. Next day, heat oven to 350F. Remove plastic wrap from baking dish. Sprinkle blueberries evenly over bread. In a bowl, combine remaining ingredients forming a crumble. Sprinkle crumble on top. Bake for 40 to 50 minutes or until top is golden brown. Serve with warm maple syrup, if desired.