Copycat Raising Cane’s Texas Toast With Garlic Butter

Why You’ll Love This Recipe

• That signature contrast: a crisp, buttery crust with a soft, tender middle.
• Garlic-forward, but balanced, with fresh parsley for classic Texas toast flavor.
• No oven needed; the stovetop griddle method gives you precise browning control.
• Fast and freezer-friendly, so you can make a batch whenever cravings hit.

Grocery List

• Produce: fresh parsley
• Dairy: unsalted butter
• Pantry: thick-cut Pullman-style white bread (or “Texas toast” bread), garlic powder, fine salt

Full Ingredients

For the Garlic-Butter Spread

• 8 tbsp (113 g) unsalted butter, softened to room temperature (soft enough to spread easily)
• 2 tsp garlic powder
• 1/2 tsp fine salt
• 2 tbsp fresh parsley, very finely minced

For the Toast

• 8 slices thick-cut Pullman-style white bread, about 3/4-inch thick (Texas-toast thickness)

Optional for Serving

• Extra minced parsley for a fresh pop of color
• Flaky salt, just a tiny pinch on top (optional)

Step-by-Step Instructions

Step 1: Soften the butter and prep the bread

Set 8 tbsp (113 g) unsalted butter out until softened (it should dent easily when pressed, not melted). If your kitchen is cool, cut the butter into tablespoons and let it sit for 10–15 minutes. Lay out your 8 thick slices of Pullman bread on a cutting board so they’re ready to butter.

Step 2: Mix the garlicky parsley butter

In a small bowl, mash together the softened butter, 2 tsp garlic powder, 1/2 tsp fine salt, and 2 tbsp finely minced parsley. Mix until completely uniform with no streaks of plain butter, so every bite tastes the same.

Tip: The parsley should be minced very fine so it distributes evenly and doesn’t burn in isolated clumps on the skillet.

Step 3: Spread a generous layer on the first side

Using a butter knife or small offset spatula, spread the garlic butter in a thick, even layer on one side of each bread slice. Don’t be shy: you want a full coating all the way to the edges for that signature crisp, buttery crust.

Step 4: Preheat the skillet or griddle gently

Place a large skillet, cast iron pan, or flat griddle over medium-low heat and let it preheat for 3 minutes. You want steady, moderate heat so the bread toasts deeply without scorching the butter.

If your pan runs hot, aim closer to low; if it runs cool, nudge toward medium. The goal is slow, even browning.

Step 5: Toast the first side until deeply golden

Place the bread slices in the skillet butter-side down (work in batches if needed so you don’t crowd the pan). Cook for 3 to 4 minutes, pressing very lightly once or twice with a spatula to ensure full contact with the pan.

You’re looking for a rich, even golden-brown surface with crisp edges. If it’s browning too fast in under 2 minutes, lower the heat.

Step 6: Butter the second side, flip, and finish

While the first side toasts, spread garlic butter on the unbuttered side of each slice. Flip the bread and cook the second side for 2 to 3 minutes, until golden and crisp.

If you like an extra-crisp finish, you can flip once more for 30 seconds per side to re-crisp the crust.

Step 7: Rest briefly and serve hot

Transfer the toast to a plate or wire rack and let it rest for 1 minute so the butter settles and the crust stays crisp. Serve immediately while the exterior is crunchy and the interior is still soft and steamy.

Pro Tips

• Use thick-cut Pullman (or true Texas toast) bread: About 3/4-inch thickness gives you the tender interior that makes this style iconic.
• Keep heat at medium-low: Butter can burn quickly. Slightly lower heat for longer time = deeper, more even browning.
• Spread to the edges: The edges are where you get the best crunch. An even coat prevents dry corners.
• Don’t overcrowd the pan: Crowding traps steam and can make the toast less crisp.
• For extra restaurant-style flavor: Let the mixed garlic butter sit for 5 minutes before spreading to help the garlic and parsley bloom in the fat.

Variations

• Extra-garlic version: Replace 1 tsp of the garlic powder with 1 small clove fresh garlic, finely grated. (Watch the heat carefully; fresh garlic can brown faster.)
• Buttery “griddle finish”: After flipping, add 1 tsp butter to the pan and swirl to baste the second side as it toasts.
• Oven method (batch-friendly): Toast on a sheet pan in a 450°F (232°C) oven for 5 minutes, flip, then 3–5 minutes more until golden. (Stovetop is still closest to the classic griddled result.)

Storage & Make-Ahead

Make-ahead garlic butter: Mix and refrigerate in an airtight container for up to 5 days. Let it soften at room temperature for 20–30 minutes before spreading.

Refrigerate leftovers: Store cooled toast in an airtight container for up to 2 days. Re-crisp in a dry skillet over medium-low for 1–2 minutes per side or in a 375°F (190°C) oven for 6–8 minutes.

Freeze (best method): Butter the bread (both sides), then freeze slices flat on a tray until firm, then bag and freeze up to 2 months. Cook from frozen in a skillet over low heat for 4–5 minutes per side, adjusting as needed until golden and hot through.

Nutrition (per serving)

Approximate, per serving (2 slices): 430 calories; 24 g fat; 46 g carbohydrates; 8 g protein; 3 g sugar; 760 mg sodium.