This homemade Texas Toast garlic bread is made on the stovetop with just 3 ingredients. It’s thick and soft and buttery, and perfectly golden brown – a great addition to any meal, from soups and salads and pastas, to food off the backyard grill!
Easy Texas Toast Garlic Bread
Soft and buttery, golden brown slices of Texas Toast garlic bread are so hard to resist. It’s total comfort food and goes with everything from salad to soup to pasta, to anything hot off the backyard grill!
From the supper clubs and steak houses of my small town, Midwestern youth, to my current affection for Cane’s chicken in the big city, Texas Toast has always been a favorite side. And now it’s fun to enjoy at home with this quick and easy recipe!
This homemade garlic bread is as good as it gets, with thick slices of soft white bread slathered in butter and garlic powder for just the right flavor and texture.
The grilling gives it a more uniform cook and, with the butter, you get a crispier crunch that feels better when you eat it.
While garlic bread recipes are typically baked in the oven, a Texas toast recipe is prepared right on the stovetop. All you need is a skillet or griddle + 15 minutes of time!
Enjoy with your favorite lasagna, spaghetti hotdish, or beefaroni. Or a bowl of lasagna soup or chili. This is also great with a hearty Italian salad or Southwest salad, or with most anything hot of the grill – like beer can chicken or a perfectly grilled steak. The options are endless!
What You’ll Need
You’ll need just 3 ingredients to make this easy, crave-worthy side dish.
- Butter – I use salted butter for the extra flavor.
- Garlic powder – This adds delicious savory flavor. Make sure it’s not clumpy, which tends to happen when garlic powder sits for a while.
- Bread – You can use Texas Toast or pull-apart bread. See below for more info.
What Bread Should I Use?
I like to make Texas Toast with soft white “pull apart bread”, like they do at Raising Cane’s. Here’s a link to pull apart bread (affiliate link), so you know what I’m talking about. Some brands have sesame seeds, some don’t.
I grew up on pull-apart bread. Mom bought it at local small town bakeries and always served it for holidays and special meals. But it’s hard to find where I live now – so I get mine from the bakery at County Fair, a grocery store where my parents now live in South Dakota.
I think that pull-apart bread is much more of a southern or BBQ thing, from my online search results. When we ate at Salt Lick BBQ outside of Austin, TX this past October, they gave our family of 4 a half loaf of this pull-apart bread to eat with our BBQ meal…which made me VERY HAPPY!
If you can’t find pull apart bread, substitute with Texas Toast Bread. This is also a very common bread for making Texas Toast, as it still has that thicker cut and soft white bread craveability.
How to Make Texas Toast Garlic Bread
This homemade garlic bread is so easy to make, using a skillet or griddle on the stovetop or an electric griddle.
- Make the garlic butter. Melt 4 tablespoons of butter in a small bowl then stir in the garlic powder and brush both sides of the bread with the garlic butter.
- Heat the skillet. Heat a griddle or skillet on the stovetop (or use an electric griddle) over medium heat. Then add a tablespoon of butter (butter is a common theme with Texas Toast!) and swirl it around to evenly coat the skillet surface.
- Cook each slice of bread. Place the buttered bread on the heated griddle. Cook for 2 to 3 minutes per side, or until each side is your desired shade of golden brown.
- Enjoy. Serve immediately, while hot and toasty.
If using slices of Texas Toast bread, cut them diagonally before serving.
Tips & Variations
Here are a few tips for making your Texas toast.
- Can I bake this instead?
- Bake in oven. Although traditional Texas toast is made using a griddle, you can also make your Texas toast in the oven instead of on the stovetop. Place the slices of bread on a baking sheet and bake at 375° F for 5-10 minutes, then flip and toast for another ~5 minutes. Be sure to keep a close eye on it to avoid burning.
- Broil in oven. You could also broil instead of bake. Exact cook time will depend on how hot your broiler is and how close the toast is to the broiler, so just keep an eye on it so it doesn’t burn. This method will give you a slightly crispier buttery texture than baking.
- Add parsley. Sprinkle some chopped parsley onto the bread for added flavor if desired.
- Add cheese. Feel free to add some freshly grated parmesan cheese to the top of your Texas toast after you flip it.
What to Serve with Homemade Garlic Bread
This Texas toast garlic bread pairs well with so much, from soups and salads to spaghetti and other pasta. A few of my favorite dishes to serve with this include:
How to Store Leftovers
This homemade garlic bread recipe is best served immediately, when hot and perfectly toasted.
However, if you do have leftovers, store them in a ziploc bag in the fridge or on a cool countertop. Then gently reheat slices on the stovetop the next day.
More Easy Side Dishes:
- Sriracha Garlic Toasts with Shrimp
- Cheesy Homemade Garlic Bread
- Potato Knishes
- Buttermilk Mashed Potatoes
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Texas Toast
Ingredients
- 5 tablespoons salted butter divided
- 1 teaspoon garlic powder garlic powder tends to clump up after it sits for awhile, make sure it’s not clumpy
- 6 slices pull-apart bar-b-q bread or 4 slices Texas Toast see Notes below
Instructions
- Gently melt 4 tablespoons of the butter in a small bowl in the microwave, then stir in the garlic powder. Brush both sides of each piece of bread with the garlic butter mixture.
- Heat a griddle or large skillet over medium heat. When heated, add remaining tablespoon of butter and swirl it around over the griddle to evenly coat the griddle.
- Place bread on the griddle and cook for 2-3 minutes per side, or until each side is golden brown.
- Remove from heat and enjoy right away, while still hot and toasty. If using slices of Texas Toast bread, cut them diagonally into triangles before serving.
Notes
Nutrition Information:
This is some of the best Texas toast I’ve ever had. I tried it last night with some baked ziti, and it was gone before the pasta cooled down! Thanks for sharing!