Article in English: Stale, day-old bread will work the best for this recipe. The more rustic and hearty the bread is, the better! Keep beating the eggs until they are smooth and pale yellow with no streaks remaining. You can do this by hand with a whisk, or you can use a stick blender. Beat everything together once more with your whisk until the texture is smooth and the color is consistent. For a more traditional flavor, add 2 teaspoons of ground cinnamon. A nonstick frying pan will work the best, but you can use a regular one as well—grease it well with about 1 tablespoon (15 grams) of coconut oil (or non-dairy butter). The pan needs to be hot enough to sizzle a droplet of water. Make sure that you soak both sides of the bread in the batter and that it is completely soaked through. Hold the slice over the bowl for a moment and let the excess batter drip back into it. Place the bread onto the pan. If your pan is big enough, you can add another slice of batter-soaked bead—just make sure that the edges are not touching. Fry the bread for 2 to 4 minutes, flip it over with a spatula, then cook it for another 2 to 4 minutes. It's ready when it is crispy and golden-brown. The pan may start to turn dry after a few batches. If this happens, simply add more coconut oil (or non-dairy butter) to it. Keep the already-made toast by covering it with a clean towel. You can serve it jut as it is, or garnish it with your choice of toppings. Maple syrup and/or non-dairy butter are the most traditional, but you can also try toasted coconut or a sliced banana.

Summary in Vietnamese:
Cắt bánh mì thành từng lát dày 2 cm. Đánh trứng trong bát nông. Thêm vào bát trứng nước cốt dừa, đường, chiết xuất vani và muối. Đun nóng chảo trên lửa vừa. Nhúng một lát bánh vào hỗn hợp. Nướng bánh mì trong chảo 2-4 phút mỗi mặt. Gắp lát bánh đã nướng xong vào đĩa và tiếp tục nướng các lát bánh còn lại. Thưởng thức món bánh mì nướng vừa làm.