Texas Toast

Pillowy, crisp, and buttery, Texas toast is barbecue’s answer to garlic bread, ready for mopping up every last bit of brisket or beans. Popular in Texas and its bordering states, Texas toast is often served as a side with southern-style dishes such as chicken fried steak, fried catfish, or barbecue.

If you’ve never had the pleasure of eating Texas toast, here’s what you can expect: Thick slices of soft white bread are coated on both sides with butter or garlic butter, then each slab is toasted or grilled until golden and crisp. Every bite boasts a soft, buttery interior and a crackled, caramelized, garlicky crust. Many barbecue joints use a griddle, flat-top, or specialty toaster to make Texas toast.

Thick (from three-quarters to one inch) slices of bread are what give Texas toast its unique texture, so be sure to find a bread cut for this purpose, or find a soft white bread and slice your own. It's typically slathered with a hearty serving of butter (or margarine) before getting seared on a flat top grill until golden brown. Although some cooks may include a sprinkling of cheese or dusting of garlic powder, Texas toast purists insist the only ingredients you need are the toast and butter.

Recipe for Texas Toast

6 slices Thick soft white bread, approx. 3/4 – 1 inch thick
1/2  cup salted butter, softened
1 clove garlic (or more), mashed to a paste
1 tablespoon finely chopped parsley

Preheat oven to 375 degrees F.

Note: Texas Toast can also be grilled on a griddle or in a cast iron frying pan, similar to a grilled cheese sandwich except there is no cheese filling as you are toasting single slices of bread.

In a bowl combine the softened butter, garlic paste, and fresh parsley. Stir together until well combined.

Butter the 6 slices of bread with 2 teaspoons of the garlic butter on each side. Make sure to get the butter to the edges!

Place the butter bread on a baking sheet and bake at 375 degrees F until browned, about 10 minutes. Flip each slice over and continue to bake for about 5 minutes more.