In a large mixing bowl, whisk together the eggs, milk, vanilla extract, sugar, and ground cinnamon. Heat a skillet over medium heat and add the butter. Dip slices of cinnamon raisin bread into the egg mixture and cook for about 3-4 minutes on each side until golden brown.

In another bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Heat a non-stick skillet over medium-low heat and melt the butter. Pour in the egg mixture and gently stir with a spatula until just set.

Preheat your oven to 350°F (175°C). Grease a baking dish. Start layering with half of the cooked French toast, pancake syrup, half of the scrambled eggs, half of the ham, and half of the cheese. Repeat layering and finish with French toast and remaining cheese.

Spread hash browns evenly over the top layer of cheese. Drizzle with olive oil and season with salt and pepper.

Cover with aluminum foil and bake for 30 minutes. Remove the foil and add remaining cheese, then bake for an additional 10 minutes uncovered.

Switch your oven to broil and broil for about 2-3 minutes until the cheese is caramelized. Watch closely to prevent burning.

Allow the lasagna to rest for about 5 minutes before serving to help flavors settle.