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I wrote recently about some bread recipes that I keep on hand to fix for dinner. One that I didn’t include on that list is this one for Freezer Texas Toast. That’s because it’s not really much of a recipe.
It is, however, an incredibly convenient staple to have on hand in my freezer.
It is also incredibly popular at my dinner table.
Before I discovered this recipe, Texas Toast meant the box from the freezer section of the grocery store that I almost never bought because I didn’t feel it was the healthiest option.
Not to say that my homemade version is health food. But making it myself, I know exactly what’s in it and although I haven’t checked, I’d bet my house that mine has fewer ingredients, all of which I can pronounce.
You could add any variety of herbs you like to this. We like it pretty simple, I even go light on the garlic in this recipe (unlike my gyros, where I always add more than called for). You decide what your family will like best. Parsley would be good, or basil.
I serve it most often with BBQ dishes, like my Pulled Pork, or with saucy Italian pasta dishes. It’s also fantastic with my Chicken and Sausage Jambalaya.
Can I add a plug here for baking stones? I love mine. One of the things I love best is that I don’t have to flip things in order to get even browning. People either love or hate stoneware. I am most definitely in the love camp.
This bread is buttery and golden and crisp and delectable. And did I say buttery.
Buttery.
If your family likes buttery — make this bread. Keep it on hand in your freezer and see the smiles on your family’s face when they see there’s Texas Toast for dinner.
I’ve actually gotten applause.
Ingredients
- I loaf of Texas Toast thick sliced bread (16-18 slices)
- 2 ½ sticks of butter, softened
- Pinch of salt
- 1-2 teaspoons of garlic powder (to taste)
- Herbs to taste (optional)
Instructions
- Cover two sheet pans with wax paper
- Mix salt and garlic (and any optional herbs) with softened butter
- Spread on both sides of each slice of bread (less on the bottom side)
- Lay in single layer on wax paper
- Put in freezer to flash freeze for at least 30 minutes
- Remove from trays when frozen and stack in Ziploc bags, separated with wax paper (I fit 8 in a gallon sized bag)
- Label and store in freezer
- To prepare: Place frozen pieces of bread on baking stone or sheet pan and cook at 425 degrees for 8-10 minutes or until lightly browned. You can flip once during cooking for even browning if you’d like.
Adapted from this recipe.
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