This big, buttery bread is a must-have with Southern-style dishes

Texas Toast originated in the old Pig Stand restaurants that flourished throughout Texas from the 1940s to the 1960s. The story goes that a customer requested extra thick toast and it wouldn’t fit in the toaster. An enterprising short-order cook spread garlic butter on both sides of the bread and threw it on the griddle.

Historical debates occur about which Pig Stand this supposedly happened — Beaumont or Denton. Regardless, it became very popular and was served with the Southern-fried and grilled fare for which the restaurant chain was known. It was so popular, commercial bread makers began selling extra thick white sandwich bread marketed as Texas Toast Bread.

It’s a must-have with chicken-fried steak.

Texas Toast

Photo by Jennifer Reynolds

1 stick unsalted butter

2 tablespoons olive oil

5 garlic cloves minced

½ teaspoon dried parsley

½ teaspoon garlic powder

¼ teaspoon kosher salt

¼ teaspoon black pepper

1 loaf Texas Toast Bread or any unsliced, soft white bread

Melt butter in a medium saucepan. Add olive oil, minced garlic, parsley, garlic powder, salt and pepper. Stir to combine.

If unsliced, slice bread into 1-inch thick slices. Brush on garlic butter to both sides of the bread.

Cooking options:

1. Place bread on a medium hot griddle, toast until golden brown, flip to second side and repeat.

2. Set your outdoor grill to medium and toast for 2 minutes on each side.

3. If making a large batch, preheat oven to 375 F and preheat a rimmed baking sheet. Place the bread on the preheated baking sheet in a single layer. Bake until golden brown, about 12 minutes.