Preheat oven to 350 ℉.
Butter a 2 quart baking dish.
Whisk together the milk, ½ cup of sugar, eggs, egg yolks and vanilla.
Place ½ of the bread on the bottom of the baking dish.
Top the bread with ½ of the frozen blueberries.
Pour the liquid custard mixture over the bread and blueberries.
Layer the rest of the bread on top.
Add the last ½ of the frozen blueberries on top of the bread.
With your hand, press down the top layer of bread and blueberries to absorb some of the liquid.
Sprinkle with 2 Tablespoons of sugar.
Bake for approximately 1 hour until puffed, golden brown and tip of knife inserted in center comes out clean.