Heat oven to 350ºF. Line a 9 x 13-inch pan with aluminum foil and spray with non-stick cooking spray.
Microwave milk and butter on HIGH for about 2 minutes or until butter melts. Mix eggs, ¾ sugar, ½ tsp. cinnamon and salt in a large bowl. Whisk milk and butter into egg mixture starting with a little milk at a time so that the eggs don't curdle. Stir in bread cubes and almonds. Gently stir in 1 pint of blueberries. Transfer to prepared pan.
Bake uncovered 40 to 45 minutes or until knife inserted near center comes out clean.
Meanwhile, reserve ½ cup blueberries. Combine all remaining blueberries, ¼ cup sugar, 1/3 cup water and 1/8 tsp. cinnamon in heavy small saucepan. Cook over medium heat until berries burst, stirring often, about 10 minutes. Add reserved ½ cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. Serve warm or at room temperature. (makes 1 ¼ cups sauce)