For the French Toast:

1. In a large mixing bowl, whisk eggs, milk, vanilla, sugar, and cinnamon until well blended.
2. Heat 2 teaspoons of butter in a skillet over medium heat.
3. Dip slices of cinnamon raisin bread in the egg mixture, flip over, and place in the skillet. Cook until lightly browned, then flip and cook until slightly puffed up and lightly browned. Remove to a plate. Repeat with all slices of cinnamon raisin bread.

For the Scrambled Eggs:

1. While preparing the French toast, whisk together eggs, milk, salt, and pepper in a large mixing bowl (4 quarts or larger) until well blended.
2. Cook eggs in 2 batches. Melt 1 tablespoon of unsalted butter in a skillet over medium heat; add half of the eggs to the pan. Agitate with a silicone spatula, cooking until they are no longer runny. Remove to a paper-towel-lined plate; repeat with the remaining butter and eggs.

For the Lasagna:

1. Preheat the oven to 350˚F. Grease a 9×13-inch baking dish.
2. Lay out a layer of French toast in the bottom; cut pieces in half to cover the entire surface without overlapping (8-9 slices).
3. Drizzle half of the pancake syrup over the French toast. Spread half of the eggs and ham over the French toast, then sprinkle half of the cheese over that. Repeat with the remaining French toast, pancake syrup, eggs, and ham.
4. Press hash browns evenly over the ham and eggs; drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 minutes uncovered.
5. Sprinkle the remaining cheese over the top and return to the oven for 10 minutes. Turn the broiler on high and bake for an additional 2-3 minutes, or until the cheese is caramelized.
6. Let it sit for 5 minutes before serving. Drizzle with additional pancake syrup if desired.