Step 1

Cut the pancakes in half and arrange them cut side down in 3 rows in a buttered 9×13 casserole dish.

Step 2

In a large mixing bowl, whisk the eggs, half and half, brown sugar, vanilla extract, cinnamon, and salt until combined with a smooth consistency.

Step 3

Pour the custard evenly over the pancakes, cover the dish with plastic wrap, and refrigerate overnight or at least 8 hours.

Step 4

Heat the oven to 350 degrees, and sprinkle the blueberries over the casserole.

Step 5

Bake uncovered for about 45 minutes or until the pancakes are golden brown around the edges and edges is fully set.

Step 6

Serve with a dusting of powdered sugar and maple syrup.