This thick and soft Texas Toast is our favorite addition to so many meals, brushed with a simple mixture of melted salted butter and garlic powder! It’s the tastiest, easiest homemade garlic bread without turning on the oven, ready in about 10 minutes.
My Easy Texas Toast Recipe Is For Garlic Bread Lovers!
The first time I ate at Raising Cane’s, I was so happy to find Texas toast in my basket of juicy, fried chicken fingers. Those soft slices of buttery, griddled pull-apart bread brought back a flood of memories. I grew up with pull-apart bread at supper clubs and steak houses when I was young, and Mom served it at nearly every holiday gathering on the farm.
If you’re not familiar with pull-apart bread, it’s a super-soft white bread made from dough slices that are stacked in the pan and baked together into a loaf. Once baked, you use your fingers to pull apart the tender slices; it’s a soul-warming, satisfying feeling. (Don’t you dare take a knife to it and slice it!)
So my Texas toast recipe transforms these thick, soft bread slices into an amazing homemade garlic bread on the stovetop. First I slather the bread on both sides with a simple mixture of melty salted butter and garlic powder. Then I toast the slices on a hot griddle that has a bit more garlicky butter melting over it, until perfectly golden brown. This delivers a toasted garlic bread with a lightly crispy exterior that gives way to soft, pillowy insides. Every single bite is pure heaven!
I most often serve this with cozy, saucy dishes like spaghetti casserole or beefaroni because it swipes up every last drop! And it’s the perfect dipper for bowls of cheesy lasagna soup or slow cooker chili.
Texas toast is also wonderful with meals from the grill or smoker, or that include barbecue sauce — which brings about another great pull-apart bread memory for me… When our family visited Austin, Texas a few years ago for an F1 race, we drove out of the city through the rolling Texas hillside, to the original Salt Lick BBQ. And our meal came with half a loaf of pull-apart bread. You can bet that I was all smiles!
“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!”
Kim
If You Can’t FInd Pull-Apart Bread, Here’s The Next Best Thing.
Growing up on the farm in South Dakota, my mom always bought loaves of pull-apart bread at local bakeries. Every small town had a bakery back then, with amazing homemade donuts and breads!
I used to be able to find Wonder brand pull-apart bread at our grocery store, but it’s no longer available. So now I get mine from the bakery at County Fair, a grocery store where my parents now live.
If you can’t find pull-apart bread, look for Texas toast bread instead. It’s a soft white bread that is sliced thicker than the average loaf, and much more common on grocery story shelves.
This Is How I Make It
Buttery 3-Ingredient 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 bread or 4 slices Texas Toast bread – *see Notes
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.
Amazing, my most favourite appetizer to make
Awesome to hear! Thank you so much. :)
AMAZING, just like canes, i made it using thick sliced brioche bread.
SO HAPPY you liked!! Thanks for coming back here to let me know + rate the recipe. :)
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!