2 tablespoons butter, melted
30 frozen buttermilk pancakes, thawed
1 cup frozen blueberries
6 eggs
1-1/2 cups milk
1 cup heavy cream
1/2 cup sugar
1 tablespoon vanilla
1/2 cup powdered sugar
Grease a 9-by-13 casserole dish with the melted butter.
Cut pancakes in half and place cut-side down in casserole dish.
Scatter the blueberries over the pancakes.
In a large bowl whisk together the eggs, milk, heavy cream, sugar and vanilla. Pour this mixture over the pancakes and blueberries.
Cover the casserole with plastic wrap and place in the fridge overnight.
In the morning, take the casserole out of the fridge and let it sit for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit.
Place the casserole into the oven and bake for 45 to 50 minutes or until custard is set and a knife inserted into the center comes out clean.
Srpinkle with the powdered sugar.