Individual Oven-Baked French Toast

The night before, put the eggs, milk, vanilla, cinnamon, and sugar into a bowl. Whisk very well until evenly mixed. Take two individual-sized ramekins and coat the insides evenly with cooking spray. Then take the hamburger buns, tear them into pieces, and squish them into an even layer in the ramekins. You should be able to fit one bun per ramekin. Transfer the egg mixture into a measuring cup and pour half on top of the bread in each ramekin. Cover the ramekins with plastic wrap and put in the fridge overnight.

The morning of, preheat the oven to 350 F. Place the ramekins into the oven and bake for 45 minutes, until the tops start to get golden brown and they puff up slightly like souffles.

Drizzle with pancake syrup and serve.