Lightly fry the bolillo slices in some vegetable oil until just crispy (one to two minutes). Allow to drain on paper towels.

Cook the carrots and squash until they can be pierced with a fork but stay firm (six to eight minutes). Let cool, chop into medium slices, and set aside.

Hard boil the eggs and peel the shell off, taking care to make sure all the tiny shell pieces are removed. Slice the eggs and set aside.

Slice the plantains into medium-sized pieces and fry in five tablespoons of vegetable oil until they are light golden in color (about five minutes). Set aside.

Chop the tomatoes, onion, and garlic into small pieces. Lightly fry in a saucepan with three tablespoons of vegetable oil.

Add the chicken broth to the saucepan and stir in the oregano, thyme, and two tablespoons of sugar.

Simmer for ten minutes, then taste and season with salt.

Strain the broth and set the vegetables aside. Turn the heat to low.

Arrange the fried bread slices in the bottom of a large casserole dish.

Place a layer of vegetables, hardboiled egg, and plantains on top of the bread slices. Scatter some raisins on top.

Repeat this process, alternating the layers of bread with the layers of vegetables, hardboiled egg, and plantains.

Pour the hot broth over the casserole until it just covers the top layer of ingredients.

Cover the casserole dish with a lid and let rest for five minutes.

Serve hot.