Begin by cutting 24 frozen pancakes in half. In a greased casserole dish, layer the pancake halves tightly with the rounded sides facing upwards.

In a large bowl, whisk together 6 large beaten eggs, followed by 1½ cups of whole milk and 1 cup of evaporated milk.

To your egg-milk mixture, add 3 teaspoons of sugar, a dash of nutmeg, and 1 teaspoon of vanilla extract. Stir well to dissolve.

Carefully pour the custard mixture evenly over the layered pancakes in the casserole dish.

Cover the casserole dish tightly with foil and refrigerate overnight for a minimum of 8 hours.

Preheat your oven to 350°F (175°C).

In a separate bowl, combine ½ cup of flour, ¼ cup of brown sugar, and additional cinnamon to taste.

Melt 4 tablespoons of butter, then stir it into the flour mixture until the texture resembles coarse crumbs.

Sprinkle the crumb mixture evenly over the top of your casserole. Bake for 45-50 minutes until golden brown and cooked through.

Allow to cool slightly, then serve warm topped with fresh fruit or syrup.