Cut each of the 24 frozen pancakes in half. Layer them with the rounded side facing up in a casserole dish. Pack them in as tightly as you can.
In a mixing bowl, add 6 beaten eggs then mix in 1 ½ cups of whole milk and then stir in 1 cup of evaporated milk.
Add 3 teaspoons of sugar. Sprinkle in cinnamon and a dash of nutmeg to taste and then pour in 1 teaspoon of vanilla.
Stir the ingredients in the bowl together, and pour over top of the pancakes in the casserole dish.
Cover the casserole dish with tin foil, and place it in the fridge overnight.
In the morning, preheat your oven to 350 degrees F (175 C). Then in a mixing bowl, combine a ½ cup of flour and ¼ cup of brown sugar. Add in cinnamon to taste.
Pour in 4 tablespoons of melted butter and mix until it turns into a crumble. Remove the tin foil from the casserole dish, and sprinkle the flour crumble mixture on top.
Bake for 30-40 minutes until golden brown and the custard is set.