– Mix the milk, sugar, and vanilla in a medium size bowl.
– Dip the bread slices one by one into the milk mixture until they are completely moistened. Set aside over a cooling rack to drain, or over paper towels, so they can absorb any excess milk.
– Mix the egg yolks in a small bowl and set aside. With a mixer, beat the egg whites in a large bowl until they form stiff peaks. Slowly add the egg yolks until they are completely mixed in with the egg whites (use the mixer in the low setting for this step).
– Heat the oil in a medium size frying pan over medium high heat. Gently dip the bread slices into the egg batter one by one, and then proceed to fry them for about 1½ minutes per side. Make sure there is no excess milk on them, that way the oil won’t splatter when you dip the slices in it. When they are done, they will have a light golden brown color. Remove from the oil and place on paper towels to absorb any excess oil.
– To make the syrup: Place the water, piloncillo, cinnamon, clove, and anise seeds in a saucepan and bring to a boil. Turn the heat down to a simmer until the syrup starts to thicken (about 6-8 minutes, depending on whether you use piloncillo, brown sugar, or regular sugar). Strain the syrup, return to the saucepan, and stir in the raisins. Keep cooking on a low temperature until the raisins look plump.