Extra-Thick Texas Toast Garlic Bread

Why You’ll Love This Recipe

• Extra-thick slices develop shattery-crisp edges while the middle stays soft and plush.
• Two reliable methods: quick broiler or stovetop griddle—no special equipment required.
• Bold garlic-parsley butter with a gentle paprika warmth and color.
• Freezer-friendly: make ahead and toast straight from frozen.

Grocery List

• Produce: Garlic, fresh flat-leaf parsley
• Dairy: Unsalted butter, Parmesan (optional)
• Pantry: Texas toast or thick-sliced white bread, olive oil, sweet paprika, fine sea salt, black pepper, red pepper flakes (optional)

Full Ingredients

Garlic-Paprika Butter

• 3/4 cup (170 g) unsalted butter, very soft
• 3 large garlic cloves (about 12 g), finely grated or minced
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1/2 tsp sweet paprika
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• Optional: 1/4 tsp red pepper flakes, 2 tbsp finely grated Parmesan

Bread

• 8 slices Texas toast, 1-inch thick (about 450–500 g total)
• 1 tbsp olive oil (for griddle method)

To Finish

• 1/4 tsp sweet paprika, for dusting
• Extra chopped parsley, for garnish (optional)
• Flaky salt, to finish (optional)

Step-by-Step Instructions

Step 1: Preheat your cooking surface

For the broiler: Position an oven rack 6 inches from the heating element and preheat the broiler on high (about 550°F). Line a rimmed sheet pan with foil for easy cleanup. For the stovetop griddle: Preheat a cast-iron skillet or griddle over medium heat for 3–5 minutes. Lightly oil the surface with 1 tbsp olive oil just before cooking.

Step 2: Mix the garlic butter

In a medium bowl, combine the softened butter, garlic, parsley, paprika, salt, pepper, and optional Parmesan or red pepper flakes. Stir until creamy and evenly speckled. Let the mixture sit for 5 minutes—this takes the raw edge off the garlic and allows flavors to bloom.

Step 3: Butter the bread generously

Spread about 1 to 1 1/2 tablespoons of the garlic butter across both sides of each slice (1.5 tbsp total per slice is a great target). Cover the surface all the way to the corners for even browning. Reserve a teaspoon or two of butter if you’d like to add a touch after cooking.

Step 4: Toast the first side (broil or griddle)

Broiler method: Arrange slices in a single layer on the sheet pan and broil until the top is blistered golden, 1–2 minutes. Watch closely—broilers vary and toast goes from perfect to too dark quickly. Griddle method: Lay slices on the hot surface and cook without pressing until deep golden at the edges, 2–3 minutes.

Step 5: Flip and finish without drying the center

Broiler method: Flip and broil the second side until golden, 1–2 minutes. Griddle method: Flip and cook 1–2 minutes more. You’re looking for crisp edges and a springy, plush center when pressed lightly. If desired, swipe a pea-sized smear of reserved butter onto the hot slices right off the heat.

Step 6: Dust, rest, and serve

Transfer toast to a wire rack (prevents soggy bottoms). Dust lightly with the remaining paprika and sprinkle with a pinch of parsley and flaky salt if using. Rest 1 minute to let the crust set, then serve piping hot alongside pasta, soup, or a crisp salad.

Pro Tips

• Soft butter spreads evenly—microwave in 5-second bursts if needed, but don’t melt it.
• Use a Microplane for ultra-fine garlic that melts into the butter and won’t scorch.
• Preheat thoroughly for fast browning that crisps the surface without drying the center.
• Cool on a wire rack for a minute to keep the bottoms crisp.
• For extra color and light smokiness, swap half the paprika for smoked paprika.

Variations

• Extra-Cheesy: Add 1/2 cup low-moisture mozzarella and 2 tbsp Parmesan to the butter; broil the second side 30–60 seconds until bubbly.
• Spicy Texas Toast: Increase paprika to 1 tsp and add 1/2 tsp crushed red pepper flakes.
• Herb Garden: Replace half the parsley with 1 tbsp each finely chopped chives and dill for a ranch-style vibe.

Storage & Make-Ahead

Make the butter up to 5 days ahead; refrigerate airtight (soften before spreading) or freeze up to 2 months. To freeze unbaked toast, butter both sides, lay flat on a sheet until solid, then bag for up to 2 months. Cook from frozen: broil 2–3 minutes per side or bake at 400°F for 8–10 minutes, then broil briefly to finish. Leftover cooked toast keeps 2 days in the fridge; reheat at 375°F for 5–7 minutes or in an air fryer at 350°F for 3–5 minutes.

Nutrition (per serving)

Approximate per slice (1 of 8): 310 calories; 17 g fat (10 g saturated); 33 g carbohydrates; 6 g protein; 1 g fiber; 380 mg sodium. Values will vary with bread brand and optional add-ins.