Bread Pudding:
In a large mixing bowl, beat butter and sugar until well combined. Add eggs and extracts; beat until fluffy. Slowly stir in milk.
Place bread cubes into an ungreased 3 quart baking dish; pour milk mixture over the bread and mix well, soaking all cubes. Let stand 10 minutes. Gently stir blueberries into bread mixture. Combine sugar and cinnamon; sprinkle over mixture.

Sauce:
In medium pan, combine butter and sugar. Cook and stir over low heat until butter is melted. Stir in cream, vanilla, and if desired, brandy. Bring to a boil while continuously stirring; reduce heat. Boil gently, uncovered, for 5-10 minutes or until sauce is slightly thickened. Refrigerate if not using in 2 hours. Reheat when serving.
Drizzle 1/3 cup of Sauce over top.

Bake at 350º F about 35 minutes or until knife inserted comes out clean.
Serve warm with additional warm sauce spooned over individual servings.