Texas Toast is more about the cut of the bread than an actual recipe. It’s thought to have originated in Beaumont, Texas but, like many iconic foods in my favorite state, no one really knows. Basically white bread is cut about 11/2-inches thick, or maybe even a little more. Usually what we think of as Texas Toast around here is spread with a garlicky butter and then grilled on a flat top grill pan, not broiled like regular garlic bread. Some places grill the bread on a flat top that has been brushed with a little bacon grease.
I don’t have to tell you that it’s amazing, right?
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Texas Toast bread is also great for French Toast!
Pan de Mie is the absolutely perfect bread for this but you can cut slices of Italian bread thickly, or even buy real Texas Toast bread at the store. I happened to be in a hurry when I made this batch and didn’t have homemade bread on hand, couldn’t find Texas Toast at the store, so I ended up using a baguette. It happens to all of us.
Whatever you do, don’t buy the Texas Toast in the freezer section unless you like the idea of glowing in the dark. It isn’t that good and it is full of chemicals.
As far as the vehicle for grilling — I have a cast iron grill pan with a ridged side and a flat side. It’s perfect for grilled cheese, pancakes, and of course, Texas Toast.
You know, Texas food is unique stuff. Our culinary heritage is a weird combination of Native American, Mexican, Southwestern, French, Creole, Cajun, and Cowboy with a little plain old American tossed in for good measure. Most of our traditional dishes are beef based, no surprise there, and okra is probably one of the most used vegetables that we have. It makes sense because keeping a garden going in our 115 degree summers is pretty hard even with sprinklers and hoses. Before those things were part of daily life Texans depended on things like okra that didn’t wither in the heat. Honestly, biscuits and dinner rolls are pure yummy but the delicate,buttery flavor doesn’t stand up to a mesquite grilled steak or a pecan wood smoked brisket. Regular bread doesn’t hold up when you are dealing with sauces, pan juices, and gravy. We needed something flavorful and substantial.
This is my favorite way to make it, very garlicky and with a smoky, spicy flavor from the chipotle. If you have a little bacon grease, by all means, brush the grill with it before grilling the bread. I use a Lodge Pro Grid Cast Iron Grill/Griddle and I love mine. It is practically indestructible and holds heat beautifully.
One of the things I love about Lodge cast iron is that their products come all ready seasoned and ready to use. Just wash with soap and water and dry thoroughly after use.
- 12 slices 1½-inch thick bread, like Pain de Mie
- 1 cup unsalted butter softened
- 8 cloves of garlic, peeled
- ¼ teaspoon chipotle powder
- Salt and Pepper to taste
- Blend the garlic in a food processor until the garlic is pureed
- Add the butter and mix well. It should be smooth.
- Mix in the chipotle.
- Refrigerate until just before you are ready to use it.
- Heat up your grill pan
- Spread the butter mixture on both sides of the bread.
- Lay each slice on the grill and cook it until it is golden, about 1 to 2 minutes.
- Flip and grill the other side, another minute or two.
- Serve hot.
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