Homemade Texas Toast
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Homemade Texas Toast – thick slices of buttery, garlicky bread baked till crisp on the edges and soft in the middle. Way better than the frozen box stuff.
I’m Just Here for the Toast
Here’s the thing: I love toast. Period. Give me a slice of bread and something delicious to slather on it, and I’m happy.
But Homemade Texas Toast? That’s toast on a whole different level. Thick slices of bread, soaking up buttery garlic goodness, edges going perfectly golden and crisp while the middle stays soft and fluffy. It’s basically my dream toast.
Forget the frozen stuff. Once you make it fresh, you’ll wonder why you ever settled for a cardboard box. This is comfort food, Jo-style, and I’m completely obsessed.
Why You’ll Love This Homemade Texas Toast
- Thick, buttery slices that soak up every bit of garlic goodness.
- Crispy golden edges with a soft, fluffy middle. Basically the perfect toast texture.
- Way better than the frozen box stuff. No contest.
- Pairs with everything, BBQ, pasta, soup, or just eaten straight off the tray.
- Ready in under 20 minutes. Because who has time to wait for good toast?
Before You Start: Tips & Ingredient Notes
- Bread: Thick cut is key. Texas Toast bread is perfect, but French bread or sourdough works too. Just aim for slices about 1 inch thick so they hold all that buttery goodness without going soggy.
- Butter: Make sure it’s softened so it mixes easily with the garlic and herbs. Cold butter will give you a lumpy spread, and no one wants that.
- Garlic: Fresh is best for big flavor, but garlic powder will do in a pinch. Measure with your heart if you’re a garlic fiend like me.
- Parmesan: Freshly grated melts and tastes way better than the bagged stuff. But if the pre-shredded is all you’ve got, go for it.
- Broiling: Don’t skip this step. A couple minutes under the broiler takes your toast from “good” to “wow.” But keep an eye on it, broilers love burning things when you’re not looking.
- Salt: Taste your butter mixture before spreading it on the bread. Some cheeses are saltier than others, so adjust as needed.
Crank your oven up to 375°F (190°C). Line a baking sheet with parchment paper so cleanup’s a breeze.
In a bowl, mix together softened butter, minced garlic, parsley, oregano, and a pinch of salt. If you’re using Parmesan, stir half into the butter and save the rest for sprinkling on top.
Spread a nice thick layer of your garlic butter on one side of each bread slice. No skimping allowed. Sprinkle on that reserved Parmesan if you’ve got it. Lay your slices butter-side up on the baking sheet. Bake for about 10 minutes, or until the edges start turning golden and the house smells like a garlic wonderland.
If you want that irresistible golden top, broil the toast for 1-2 minutes. But watch it like a hawk, broilers go from “golden perfection” to “burnt offering” fast. Sprinkle with a little extra parsley, then try not to eat the entire tray before dinner.
Serve It With
Here’s what I love to pile this toast next to:
Classic Spaghetti and Meatballs
Oven Baked BBQ Ribs
The Ultimate Beef Lasagna
Beef Stew
Frequently Asked Questions
Can I use regular bread instead of Texas Toast bread?
Sure, but it won’t be the same. Regular bread is thinner and can get soggy under all that buttery goodness. If that’s all you’ve got, just watch it closely so it doesn’t burn or turn to mush.
Do I really have to broil it?
Technically, no. But if you skip the broil, you’ll miss out on that gorgeous golden top. Just keep an eye on it so it doesn’t go from “perfectly toasted” to “fire alarm is going off.”
Can I make it ahead of time?
Totally. Butter your slices and store them in the fridge, then bake when you’re ready. I’d save the broiling for just before serving so it stays nice and crisp.
Can I freeze homemade Texas Toast?
Yep! Freeze it after buttering (but before baking) on a tray, then transfer to a freezer bag. Bake straight from frozen, just add a few extra minutes to the bake time.
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Homemade Texas Toast
Ingredients
- 8 slices white bread (thick-cut, about 1 inch thick)
- ½ cup unsalted butter (softened)
- 3 cloves garlic (minced)
- 1 tablespoon fresh parsley (finely chopped)
- 1 teaspoon dried oregano
- salt (to taste)
- ½ cup Parmesan cheese (grated)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, mix together the softened butter, minced garlic, chopped parsley, dried oregano, and a pinch of salt until well combined. If you’re adding Parmesan cheese, you can mix half into the butter and reserve half for topping.
- Spread a generous amount of the garlic butter mixture on one side of each slice of bread. If you have reserved Parmesan, sprinkle it on top of the buttered slices.
- Place the buttered slices, buttered side up, on the prepared baking sheet. Bake in the preheated oven for about 10 minutes, or until the edges are golden brown and crispy.
- For extra crispiness and a golden top, broil the toast for an additional 1-2 minutes, but watch it carefully to prevent burning.
- Remove the Texas Toast from the oven, garnish with a little extra chopped parsley for color, and serve hot.
Equipment
Notes
- Use room temperature butter for easier mixing with garlic and herbs.
- Broil the toast for an extra 1-2 minutes for a golden, crispy top.
- If you’re using garlic powder, substitute 1 teaspoon for the fresh garlic.
- French bread or sourdough will also work.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
