Homemade Easy Cheesy Texas Toast Garlic Bread

If the words cheesy and garlicky are enough to make your mouth water, then Homemade Easy Cheesy Texas Toast Garlic Bread is for you! In this simple recipe, Texas toast, which is extra-thick, super soft white bread, is slathered with rich garlic butter, topped with mounds of parmesan and mozzarella cheese, and then baked in the oven until it is golden brown.

The world’s easiest recipe, if you make it once, you will never buy frozen garlic bread again. You can have it on the table in less than 15 minutes. Not only does Texas Toast Garlic Bread make an unforgettable side dish, but you can also use it to make sublime grilled cheese sandwiches, burgers, patty melts, barbecue sandwiches, pizza, or even sloppy joes.

Traditionally, garlic bread is made with Italian bread, French bread, or baguettes, each of which has a hard crust. A true crowd-pleaser, Texas toast has a soft crust and an even softer, fluffier interior that soaks up the decadent garlic butter and delivers rich, delicious flavor with every bite.

Check out the easy step-by-step instructions and short video to see how simple this simple side dish is to make.

Here’s what you will need:

• Texas toast – like most things in Texas, slices of this delicious soft bread are big, at least two times as thick as regular bread slices.
• Butter – no skimping or calorie-counting here; rich, creamy butter forms the base of our garlic butter and is part of what makes this garlic toast so finger-licking good.
• Garlic – an essential ingredient, garlic makes everything taste better with its intense aroma and nutty mellow flavor.
• Parmesan and mozzarella cheeses – a marriage made in heaven; these cheeses deliver on their promise of melty cheesy deliciousness.
• Parsley – adds a pretty pop of color and adds a bit of freshness to the mix.

Here’s how to make it:

1. Preheat the oven to 400 degrees F.
2. To make the garlic butter, combine the softened butter with the garlic and parsley in a small bowl.

Use a knife and liberally cover one side of the bread with the garlic spread.

Place the bread buttered side up on a baking sheet and top with the mozzarella and parmesan cheese.

Bake for 10 minutes or until golden brown.

Serve immediately.

Sharon’s tips:

• Leftovers can be stored in a plastic storage bag at room temperature for up to three days. You can also freeze leftover toast in an airtight plastic storage bag for up to three months.
• You can use salted or unsalted butter.
• Both parmesan and mozzarella cheeses are best when freshly shredded. However, pre-shredded cheese stuff works fine in this recipe. Just steer clear of the canned parmesan cheese.
• For the best spreadability, be sure your butter is at room temperature before you try to mix it with the garlic and parsley. If left out on the kitchen counter for one to two hours, it will come to room temperature. You can also soften it in a microwave, but it’s tricky. Ten seconds is usually enough to soften it. You don’t want it to melt, just soften.
• If you would like to cook your toast on an outside grill or an inside grill pan, spread the garlic butter lightly on both sides of the bread and grill it for one to two minutes per side or until it is toasted. Then, top one side with the shredded cheese and put a pan lid or metal bowl over the toast until the cheese is melted.
• Fresh parsley is best, but in a pinch, you can substitute one teaspoon of dried parsley. I have also tried the freeze-dried parsley, but have found that the color sometimes bleeds into the garlic butter.

More bread recipes:

If you like this recipe, you might also be interested in these other quick and easy bread recipes on my blog:

• Traditional Southern Cornbread
• Irish Soda Bread
• Quick and Easy Hoe Cakes
• Southern Cheddar Biscuits

If you need more menu ideas, here is a link to all of my bread recipes.

★ If you make this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it!

Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon!

Homemade Easy Cheesy Texas Toast Garlic Bread Recipe

Sharon Rigsby

If the words cheesy and garlicky are enough to make your mouth water, then Homemade Easy Cheesy Texas Toast Garlic Bread is for you! In this simple recipe, Texas toast, which is extra-thick, super soft white bread, is slathered with rich, garlic butter, topped with mounds of parmesan and mozzarella cheese, and then baked in the oven until it is golden brown.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Side Dish

Cuisine American, Southern

Servings 6 slices

Calories 339 kcal

Equipment

• ▢
  Baking sheet

Ingredients

  

1x2x3x

• ▢ 6 slices Texas toast
• ▢ 1 stick butter 8 ounces, softened, salted or unsalted
• ▢ 3 cloves garlic finely minced
• ▢ 1 tablespoon finely chopped Italian parsley
• ▢ ½ cup shredded mozzarella cheese
• ▢ ½ cup shredded or grated parmesan cheese

Instructions

 

• Preheat the oven to 400 degrees F.
• To make the garlic butter, combine the softened butter with the garlic and parsley in a small bowl.
• Use a knife and liberally cover one side of the bread with the garlic butter.
• Place the bread buttered side up on a baking sheet and top with shredded mozzarella and parmesan cheese.
• Bake for 10 minutes or until golden brown. Remove from the oven and serve immediately.

Notes

If you can’t find bread specifically labeled Texas toast, these options are all good substitutes: Sara Lee Artesano Original, Nature’s Own Perfectly Crafted Thick Sliced White, or Nature’s Own Perfectly Crafted Thick Sliced Brioche Style.

Leftovers can be stored in a plastic storage bag at room temperature for three days. You can also freeze leftover toast in an airtight plastic storage bag for up to three months.

The best way to reheat your toast is to place it on a baking sheet and put it in a 350-degree oven for about 10 minutes. I do not recommend microwaving it because it tends to get gummy if you leave it in too long.

Both parmesan and mozzarella cheeses are best when freshly shredded. However, pre-shredded cheese works fine in this recipe. Just steer clear of canned parmesan cheese.

For the best spreadability, be sure the butter is at room temperature before you try to mix it with the garlic and parsley. If left out on the kitchen counter for one to two hours, it will come to room temperature. You can also soften it in a microwave, but it’s tricky. Ten seconds is usually enough to soften it. You don’t want it to melt, just soften.

If you would like to cook your toast on an outside grill or an inside grill pan, spread the garlic butter lightly on both sides of the bread and grill it for one to two minutes per side or until it is toasted. Then, top one side with the shredded cheese and put a pan lid or metal bowl over the toast until the cheese is melted.

Fresh parsley is best, but in a pinch, you can substitute one teaspoon of dried parsley. I have also tried the freeze-dried parsley but have found that the color sometimes bleeds into the garlic butter.

You can make this recipe several hours ahead and then bake it when you are ready.

You can also make it ahead, freeze it and then just pull out and bake as many pieces as you want. To do this, place the buttered slices of bread on a baking sheet and freeze. Then place in a plastic storage bag with a piece of parchment paper or wax paper between the slices and store in the freezer. When you are ready to bake them, remove from the freezer, top them with the shredded cheese, and bake as directed. You may have to cook them for a minute or so longer.

If you have any leftover garlic butter, it will keep covered in your fridge for up to a week. 

Nutrition

Calories: 339kcalCarbohydrates: 18gProtein: 8gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 54mgSodium: 537mgPotassium: 29mgFiber: 1gSugar: 2gVitamin A: 655IUVitamin C: 1mgCalcium: 154mgIron: 6mg

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