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["In a medium saucepan over high heat, combine the water, sugar, piloncillo or possibly brown sugar, raisins, cinnamon stick, cloves, and lemon peel.", "Bring to a boil.", "Reduce the heat to medium and simmer for 5 min, or possibly till the sugar is dissolved and the mix is slightly thickened.", "Pour into a large shallow bowl.", "Let cold to room temperature.", "Chill the syrup for 2 hrs, or possibly till cool.", "In another large shallow bowl, whisk together the egg whites or possibly egg substitute, lowfat milk, wine or possibly lowfat milk, vanilla extract, almond extract, and grnd cinnamon.", "Add in the bread and let soak, turning once or possibly twice, for 10 to 15 min.", "Preheat the oven to 400F.", "Coat a nonstick baking sheet with nonstick spray.", "Arrange the bread on the prepared baking sheet.", "Coat the tops with nonstick spray.", "Bake for 10 min per side, or possibly till nicely browned and crisp.", "Transfer the bread to a rack to cold.", "Transfer the bread to the bowl with the syrup.", "Let soak, turning once or possibly twice, for 30 min.", "Remove and throw away the cinnamon stick, cloves, and lemon peel.", "Transfer 1 slice into a small shallow serving bowl and spoon a little syrup and some raisins on top.", "Repeat with the remaining slices.", "PILONCILLO (panela; rapadura).", "Mexican piloncillo - pressed, unrefined dark brown sugar - usually comes molded in pyramid-shaped chunks.", "It's used for making desserts and syrup.", "It's harder than north American dark brown sugar, but the latter can be used as a substitute.", "To use piloncillo, grate it on a hand grater before measuring.", "Notes: Caballeros pobres: ""I've always loved the name of this Mexican dessert, literally, ""poor horseman.""
