This recipe makes enough batter for four 1-inch (2.54-centimeter) thick slices of bread, or six ¾-inch (1.91-centimeter) thick slices of bread. Crack the eggs into a shallow dish, then beat them with a whisk until they turn pale yellow and no streaks remain. Add the vanilla, sugar, and cinnamon, and whisk again. It you don't have a nonstick pan, grease a regular with about 1 tablespoon (15 grams) of butter or coconut oil. Allow the pan to get hot enough to sizzle a droplet of water. Dip first one side, then the other. Hold the bread in the batter for a few seconds to ensure that it is completely soaked. Allow the excess batter to drip back into the dish before proceeding. Cook the bread for 2 to 4 minutes, turn it over with a spatula, then cook it for  to 4 minutes more. It is ready when it turns golden-brown and crispy. If your pan is large enough, you may be able to fit two slices of bread, but make sure that they are not touching. Re-grease the pan with butter or coconut oil as needed. Keep the already-made toast warm by covering it with a clean kitchen towel. You can serve the toast as-is, or garnish it with some sliced bananas or fresh berries. You can also drizzle some maple syrup over it.

TL;DR in Indonesian:
Iris tebal roti yang sudah didiamkan semalaman atau berusia satu hari. Kocok telur, ekstrak vanili, gula, dan kayu manis bubuk. Panaskan wajan antilengket berukuran besar dengan api sedang. Celupkan kedua sisi roti ke dalam adonan, dan pastikan adonan terserap dengan baik ke dalam setiap pori-pori roti. Letakkan roti di atas wajan, lalu masak setiap sisinya selama 2-4 menit. Pindahkan roti ke piring saji, lalu lanjutkan proses menggoreng roti yang tersisa. Sajikan french toast.