Blueberry Bread Pudding

Preheat the oven to 350 F. Put the bread cubes into a glass dish that is oven proof. The size is going to depend on how much bread you have to use. Pour the condensed milk into a small saucepan and scrape out as much as you can with a wooden spoon. Fill the can halfway with regular milk and stir down the sides to get more of the condensed milk out. Pour the regular milk into the saucepan and turn the stove on to a low heat setting. Stir the mixture constantly until the two milks have combined and it’s one color. Turn the heat off, then add the eggs. Stir really well until smooth, then pour it over the bread cubes. Let it sit for about five minutes to allow the bread to absorb some of the mixture, then stir it a little to get the pieces coated. Add the blueberries. Dot the top with some butter. Bake for 40 minutes or until it is nicely browned on top.