Best 19 Texas Toast Recipes

TEXAS TOAST

Steps:

• Mix together the butter and garlic in a bowl and season with salt and pepper to taste. Brush both sides of the bread with the butter and place on the grill. Grill the bread for 1 to 2 minutes per side until lightly golden brown.

CHEESY TEXAS TOAST

Steps:

• Spread butter over bread. Sprinkle with garlic powder and cheese. Place on an ungreased baking sheet. , Bake at 400° for 5-7 minutes or until cheese is melted. Sprinkle with onions or parsley if desired. Serve warm.

TEXAS FRENCH TOAST BANANAS FOSTER

Steps:

• Batter: In a large bowl, combine all of the ingredients until a smooth batter is formed.
• Sauce: In a saucepan over medium-high heat, melt the butter, then add the brown sugar. Stir continuously until the sugar has dissolved. Add the cinnamon and orange juice and bring to a simmer. Remove the pan from the heat, pour in the rum and creme de banana, if using, then return the pan to the heat. Brush down the sides of the pan with water using a pastry brush. Remove from heat.
• In a small saute pan, add 1/4 cup of the caramel sauce and the bananas. Saute over high heat until just warmed through. Keep warm.
• Toast: Preheat a griddle or a nonstick pan over high heat. Dip the bread slices into the batter, then put them on the griddle, turning over after 2 minutes. To each serving plate, add 1/4 cup of the caramel sauce and top with the French toast. Spoon the bananas, over the toast and drizzle with some of the caramel sauce.

CINNAMON SUGAR FRENCH-STYLE TEXAS TOAST

Steps:

• Preheat an oven to 200 degrees F, and place a rack on a sheet pan.
• Whisk the milk and eggs in a glass pie or casserole dish until evenly combined.
• Whisk the sugar and cinnamon in a small bowl.
• Heat a large skillet over medium heat. Add about 1/2 a tablespoon of butter to the skillet, swirling the pan to coat the surface. Dip 2 slices of bread into the egg mixture and immediately lay in the skillet. Sprinkle the cinnamon sugar on top and cook until the undersides are brown and crisp, about 4 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the toast, cook until golden on the underside, about 3 minutes more.
• Serve immediately or transfer to the rack in the oven to keep warm. Repeat with the remaining bread and batter. Serve with jam or maple syrup.

HOMEMADE EGG BREAD FOR TEXAS TOAST

Steps:

• 1. In a large mixer bowl combine 3 cups of the flour and the yeast. In a saucepan heat milk, sugar,butter and salt until warm (115^)and butter is almost melted; stir constantly. Add to flour mixture; add eggs,one at a time. Beat at low speed of electric mixer for about 1/2 minute; scraping bowl.Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.
• 2. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a semi-stiff dough this is smooth and elastic about 6 minutes. Shape into a ball. Place in a lightly buttered bowl; turn once to butter surface. Cover; let rise in a warm place till double- away from draft- about 1 1/4 hours.
• 3. Punch down; divide dough in half. Cover; let rest 10 minutes. Shape into 2 loaves. Place in 2 sprayed 9x5x3-inch loaf pans. Cover; let rise till nearly double about 35 minutes.
• 4. Bake in a 375^ oven for 35 to 40 minutes or till done, covering with foil the last 15 minutes to prevent over browning. Remove from pans; cool on a wire rack. Slice thick toast and butter or garlic butter. Enjoy with your favorite breakfast, or luncheon sandwich.

GOAT CHEESE OMELET WITH MIXED HERBS, LYONNAISE POTATOES, GLAZED HAM AND TEXAS TOAST

Steps:

• In a 4-cup liquid measuring cup or large bowl with a spout, gently whisk the eggs with the heavy cream until blended. Whisk in the herbs.
• Heat an 8-inch nonstick skillet over medium-low heat. Add the butter to the pan and swirl to coat the bottom and sides. Stir the egg mixture again, then pour into the pan. Immediately start stirring with a rubber spatula and scraping around the edges of the pan without stopping. Add the salt. As soon as the eggs are just scrambled but still quite wet, spread the eggs in an even layer on the bottom of the pan. Add the cheese in a line down the eggs, perpendicular to the pan handle. Tilt the pan at a 45-degree angle to your serving plate and start nudging the edge of the egg closest to you to roll the top third of the egg over the filling in the center. Keep nudging to roll again into a three-fold omelet. The final roll should flip the omelet out of the pan and onto your plate.
• Mix the paprika, cayenne and 1 teaspoon salt together in a small bowl. Heat the oil in a large skillet over medium heat. Add the potatoes and a pinch of salt; cook, tossing about every 5 minutes, until evenly golden brown, about 15 minutes total. Add the onions and cook, stirring occasionally, until the onions are golden brown and tender, 5 to 7 minutes. Stir in the paprika mixture and season with salt and pepper to taste.
• Combine the maple syrup and apple cider vinegar in a small bowl. Preheat a flat top grill or cast-iron pan over medium-high heat and brush with oil. Sear the ham until golden, flipping halfway through, 2 minutes per side. Glaze the ham with the maple syrup mixture with a heatproof brush and cook 1 minute longer.
• Add the toast to the flat top and toast 1 to 2 minutes per side. Spread with butter and cut in half diagonally.

TEXAS TOAST STEAK SANDWICHES

Steps:

• In a small bowl, combine mayonnaise and chipotle pepper. Heat Texas toast on a foil-lined baking sheet according to package directions. , Meanwhile, in a large skillet coated with cooking spray, cook beef in batches over medium heat until no longer pink., Layer warmed Texas toast with spinach, steaks, mayonnaise mixture, cheese and tomato. Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted.

TEXAS TOAST STEAK SANDWICHES

Steps:

• In a small bowl, combine mayonnaise and chipotle pepper. Heat Texas toast on a foil-lined baking sheet according to package directions.
• Meanwhile, in a large skillet coated with cooking spray, cook beef in batches over medium heat until no longer pink.
• Layer warmed Texas toast with spinach, steaks, mayonnaise mixture, cheese and tomato. Broil 3-4 inches from heat for 1-2 minutes or until cheese is melted.

TEXAS TOAST TURKEY MELTS

Steps:

• Butter 1 side of each slice of bread; place buttered side up on a baking sheet. Broil 5 in. from the heat for 3 minutes or until lightly toasted. Top with turkey; broil for 2 minutes or until heated through. Top each with 3 strips of bacon., Place cheese sauce in a microwave-safe dish. Microwave on high for 45 seconds; stir. Microwave 45 seconds longer or until heated through. Pour over sandwiches.

TEXAS TOAST PIZZA

Steps:

• Preheat oven to 420 degrees fahrenheit.
• Place bread on non-stick cookie sheet.
• Cook for five minutes (each side 2-1/2 minutes).
• Remove from oven.
• Spread sauce over toast.
• Add the cheese and the pepperoni.
• Turn up oven to "broil".
• Place toast into oven for NO MORE THAN TWO MINUTES. Check constantly.
• Remove from oven.
• Add basil and oregano to taste.

CHILI LOBSTER WITH TEXAS TOAST

Steps:

• Preheat oven to 400. Fill a large pot with salted water and place it over high heat until it comes to a boil. Poach the lobsters for approximately 5 minutes, then remove from water and place in an ice bath to cool them quickly. (Do not discard the poaching liquid.) Once they are cooled, cut off the claws, knuckles and tails and refrigerate them until ready to prepare the final dish. Split open the heads, and remove the tomalley, which is delicious to some but not so pretty in this dish. Lift the legs away from the shell to reveal the gills, and cut them out using scissors. Break the heads apart by hand into large pieces.
• Place a large, oven-safe saucepan over high heat, and add the oil, heating it until it shimmers and verges on smoking. Add the lobster heads to the pan and sauté for 3 to 4 minutes, then stir in the tomato paste to coat the shells. Add the shallots, stir to combine and put the pan in the oven. Cook for 8 to 12 minutes, or until well roasted.
• Transfer the pan to the stove. Add the wine and herbs, bring to a boil and simmer until reduced by half. Add 6 cups of the reserved lobster poaching liquid to the reduced stock. Simmer the stock for an additional 90 minutes, reducing it. Strain through a fine sieve.
• Make the chili lobster. Cut the tails into 1-inch pieces, then crack the claws and remove the meat. In a wok or a large skillet set over high heat, heat 2 tablespoons canola oil until just smoking. Add the ginger and onion and cook, stirring, for approximately 1 minute. Add the lobster tails, still in their shell, and the claw meat, turn heat down to medium and cook for approximately 2 minutes, or until hot. Add the stock, and return it to a boil. Transfer lobster pieces to a large serving plate, leaving the stock in the pan to reduce by half. Sprinkle the lobster with mint.
• To the reduced stock, add soy and Sriracha and whisk in 3 tablespoons butter, one tablespoon at a time. Add a squeeze of lime juice, and adjust seasonings. Toast the bread, butter it generously and sprinkle with salt and pepper to taste. Cut into triangles. Spoon sauce over the lobster and garnish with sliced scallions. Serve with toast

TEXAS TOAST TUNA PATTY MELT BY NOREEN

Steps:

• 1. mix all ingredients together for tuna. split mixture in half for 2 patties.
• 2. toast the Texas toast in oven at 425. While toasting. Slice the tomato,and get your lettuce. heat fry pan with a bit of olive oil,or vegetable oil .
• 3. Take tuna and gently make in to a thick size patty to fit on toast. place in fry pan with oil. Cook on each side about 2 minutes with out disturbing.
• 4. Place patty on Texas toast with the Cheese inside. Place a slice of cheese on top of tuna.Place under broiler until cheese melts. Add lettuce and tomato, and top with 2nd slice of toast.
• 5. Note: Make it really yummy! Top sandwich with tarter sauce if desired. Yummy touch!!

MINI TEXAS TOAST PIZZAS

Steps:

• Preheat Oven to temperature directed on Garlic Toast Box.
• Place 8 slices on baking sheet and top each with pizza sauce.
• Sprinkle about 1/4 cup cheese onto each slice of toast.
• Top with your favorite pizza ingredients. We love pepperoni and ham and pineapple pizzas.
• Bake according to time directed on the box. (about 6-8 minutes)
• Enjoy!

BBQ BAKED BEANS BRUSCHETTA WITH CILANTRO PESTO ON CHEESY TEXAS CUT TOAST

Steps:

• Pour the beans into a sauce pot and cover with 4 cups water. Bring to a boil over medium heat and then reduce the heat slightly and simmer until tender, about 45 minutes.
• Preheat the oven or grill to 350 degrees F.
• Preheat another sauce pot over medium heat and add the oil, garlic and onions. Cook the onions and garlic, without browning, until translucent. Stir in the tomatoes, vinegar, chipotle sauce, honey, coriander and cumin and simmer over low heat, about 30 minutes. Add the lemon juice and season with kosher salt and black pepper.
• Once the beans are nearly fully tender, drain and add to the BBQ sauce. Bake or grill uncovered over direct heat until fully cooked, stirring frequently to prevent burning, about 45 minutes.
• Preheat the grill to medium-high heat.
• Place the cheese between baguette slices and season the top slices with sea salt. Brush the outsides with Cilantro Pesto and grill, covered, 1 minute per side. Plate the cheesy toast and top with the warm baked beans. Drizzle with a line of Cilantro Pesto and finish with more sea salt. Serve immediately.
• Puree the cilantro, parsley and olive oil in a food processor until fairly smooth. Season with sea salt, cover and refrigerate.

TEXAS TOAST, CHILI AND EGGS

Steps:

• 1. Heat chili; keep eggs warm.
• 2. Spread bread slices with butter.
• 3. Fry or grill on both sides until golden brown.
• 4. To serve, spoon chili over bread.
• 5. Place 2 eggs on each slice.
• 6. Top with a dab of sour cream or salsa if desired.

TEXAS-STYLE STEAK ON TOAST

Steps:

• Mix chili powder and brown sugar in small bowl to blend. Rub mixture over steak. Sprinkle with salt and pepper.
• Combine tomatoes, olives, 2 tablespoons oil and vinegar in processor. Using on/off turns, blend just until olives are coarsely chopped. Transfer to bowl. Stir in onion. Season relish with salt and pepper. (Steak and relish can be prepared 6 hours ahead. Cover separately; chill.)
• Heat 2 teaspoons oil in heavy large skillet over medium-high heat. Add steak and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steak to plate. Let stand 5 minutes. Wipe out skillet.
• Brush 1 side of each bread slice with remaining 3 tablespoons oil. Heat same skillet over medium heat. Add bread, oiled side down, to skillet and cook until golden, about 2 minutes per side.
• Cut steak across grain into 1/4-inch-thick slices. Spread relish generously over oiled side of 4 toasts. Top with watercress, then steak slices. Top with a bit more relish, then remaining toasts.

TEXAS TOAST, ALA EMERIL

Steps:

• Preheat the grill or broiler.
• In a small bowl, mix the butter, garlic, and Essence until smooth.
• Place the toast on the grill or broiler and cook until lightly colored on 1 side.
• Remove and spread 1 tablespoon of the seasoned butter on the toasted side.
• Return to the grill or broiler and cook until lightly toasted on the bottom, and the garlic butter is melted across the top.
• Remove from the grill or broiler and cut each toast in half on the diagonal.
• Serve immediately.

LOADED TEXAS TOAST

Steps:

• Spread sauce on each piece of toast.
• Add ingredients on to toast in no special order with shredded cheese off to the side.
• After adding ingredients, Sprinkle shredded cheese on top.
• Place in oven for 7-8 minutes or until cheese is melted and bread starts to brown.
• Sprinkle with parmesan cheese after toast is out of the oven.
• Enjoy!

TEXAS BEEF ON TEXAS TOAST

Steps:

• 1. Chop or slice peppers into big pieces, if using tomato, slice it as well. Cook all in olive oil. Stir in mustard and parsley. Combine butter, garlic and Cajun seasoning. Spread on bread and broil. Place beef on bread, top with pepper mixture and a second piece of toast.