1-First, cut the 18 pancakes in half and arrange them cut side down in three rows in a greased 9×13-inch casserole dish. This step helps the pancakes absorb the flavors evenly.

2-Next, in a large bowl, whisk together 6 eggs, 2¼ cups half and half, ⅓ cup brown sugar, 1 teaspoon vanilla extract, ¼ teaspoon cinnamon, and ¼ teaspoon salt until smooth, creating a rich custard mixture.

3-Pour this custard mixture evenly over the arranged pancakes, making sure every piece is covered.

4-Then, cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight to let the pancakes soak up the goodness from the provided tips.

5-When you  ’re ready, preheat the oven to 350°F (175°C) and remove the plastic wrap.

6-Sprinkle 1½ cups blueberries evenly on top for a fresh burst of fruit.

7-Bake uncovered for about 50 minutes, until the edges turn golden brown and the custard sets perfectly.

8-Serve warm, optionally garnished with powdered sugar and a drizzle of maple syrup for that extra touch.

9-Finally, let the casserole cool slightly before serving to enhance the texture and flavor, adjusting as needed for your preferences.