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Preheat the oven to 350 degrees F (175 degrees C).
Combine ½ cup sugar and 3 tablespoons butter in a saucepan over low heat. Cook and stir until butter is melted, 3 to 4 minutes. Stir cream into butter mixture. Bring to a boil, reduce heat, and simmer until golden sauce is slightly thickened, 5 to 10 minutes. Pour golden sauce into a bowl and cover with plastic wrap. Set aside
Beat ¾ cup sugar and 3 tablespoons softened butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla. Beat until fluffy, 2 to 3 minutes. Slowly pour milk into butter-egg mixture while continuing to stir until evenly combined.
Place bread cubes in a large bowl. Pour milk mixture over bread. Let stand until bread is moistened, about 5 minutes. Fold blueberries into bread mixture. Transfer to a 3-quart baking dish.
Mix 2 tablespoons sugar and cinnamon together in a bowl. Sprinkle over bread mixture. Drizzle ⅓ cup reserved golden sauce over bread mixture.
Bake in the preheated oven until a knife inserted in the center comes out clean, about 35 minutes. Serve bread pudding with remaining golden sauce.