February 5, 2026 Ellen 0 Comments

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Raising Cane’s Inspired Texas Toast | Pull Apart Bread

The dough on this tender, fluffy, buttery bread, is rolled up before baking so you don’t need a knife to cut into it. Simply pull it apart for a thick slice you can eat on its own as a dinner roll or use it for Texas Toast. Melt a pat of butter on a hot pan and place a slice toast on top. Let the bread absorb the hot butter and turn each soft side of the bread delightfully crispy. How could something so crispy also melt in your mouth?

Pull Apart Texas Toast

This Raising Cane’s-inspired Texas Toast is the ultimate pull-apart bread experience. Forget the frozen aisles; this homemade version features five to six pillowy, hand-rolled logs baked into a single loaf for that iconic, buttery tear-and-share texture. Each piece is generously infused with garlic and butter, then toasted to golden perfection to achieve that signature soft-on-the-inside, crispy-on-the-outside finish.
Perfect as a side for fried chicken, backyard BBQs, or dunking into your favorite dipping sauce, this easy recipe elevates classic garlic bread into something truly special.

Why You’ll Love This Pull-Apart Texas Toast:

Signature Texture: The pull-apart log style ensures every bite is incredibly fluffy and soaked in butter.
Raising Cane’s Dupe: Get that famous restaurant flavor and garlic-heavy aroma right in your own kitchen.
Simple Ingredients: Uses pantry staples to create a high-end, artisanal-looking loaf.
Versatile Side: Pairs perfectly with everything from hearty pastas to classic chicken finger dinners.

How to line bread loaf pans with parchment paper — Line loaf pans with parchment paper.

Floured surface on dough mat for bread baking — Flour the surface for rolling out the dough.

How to Roll the Dough for Pull Apart Loaves of Bread — Lay 5 logs side-by-side into a loaf pan.

Bowl Covers for Loaf Pans Rising Bread Texas Toast Recipe — Cover loaf pans with bowl cover and let rise again.

What’s in this bread recipe:

bread flour
milk
eggs
instant yeast
granulated sugar
butter
toasted sesame seeds

Ingredients for Pull Apart Bread for Texas Toast

Texas Toast – Raising Cane’s Copycat Bread Recipe

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When I told Blaise I made a copycat recipe of Raising Cane’s Chicken Fingers, the first thing he asked me was, Did you make the Cane sauce? Trying the hide the smugness from my voice, Of course I did. Without missing a beat, his next question was, Did you make the Texas Toast? Ok, I was riding so high on my accomplishment for replicating Raising Cane’s Chicken Fingers and their Cane sauce so perfectly that the Texas Toast just slipped my mind. Well, challenge accepted. And here it is. We might have enjoyed this bread a few days after the chicken fingers were long gone. But Texas Toast is good anytime. The crispy, buttery outside of the bread and the soft, tender inside makes this extra thick slice of heaven perfect by itself.

Author: Ellen
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Units Scale

Dough

4 1/4 cups (575 grams) bread flour
1 1/4 cups (298 grams) whole milk
2 teaspoons (7 grams) instant yeast
1/3 cup (67 grams) granulated sugar
2 teaspoons (12 grams) salt
2 large eggs, room temperature
1/2 cup (113 grams) unsalted butter, cut into small cubes and softened

Egg Wash

1 egg
1 tablespoon milk
toasted sesame seeds

Garlic Butter for Toasting

1/4 cup (4 T or 57 grams) melted butter
1 teaspoon garlic powder

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Instructions

In the bowl of your stand mixer, combine warm milk, yeast and sugar.
Add the flour salt, eggs and butter. Use the dough hook to mix on low until the mixture starts to come together.
Kneed on medium speed for 5 to 7 minutes. The small cubes of butter will dissolve into the dough. After 7 minutes, the dough should start to look smooth and pull away easily from the sides of the bowl.
Grease a large bowl and transfer the dough. Cover the dough with lid or plastic wrap. Let rise at room temperature (about 70°F to 72°F) for 1 to 2 hours or until the dough is doubled in size.
Line 2 loaf pans with parchment paper.
Punch the dough down and transfer the dough to a clean surface for shaping and rolling. Divide the dough into to equal parts, about 560 grams each. Place a towel over the dough and let it rest for 10 minutes.
Divide each dough into 5 equal portions for a total of 10 pieces, about 112 grams each. Flatten each shape into a rectangle, about 3×7 inches. Roll the dough from the shorter side into a log. Repeat for all 10 pieces of dough. Place 5 logs into each loaf pan, laying them side by side.
Cover the loaf pans loosely with plastic wrap or a towel. Let rise for 45 minutes.
30 minutes in to your 45 minute timer, preheat the oven to 375°F (190°C). Make your egg wash and brush on top of both loaves. Sprinkle with sesame seeds.
Bake the rolls for 25 to 30 minutes or until golden brown. Remove from oven and let it cool or 5 minutes before lifting the bread out of the loaf pan and transferring them to a cooling rack. The bread should be easy to lift by the parchment paper.
To toast the bread: Preheat a pan on medium heat. Combine melted butter with garlic powder. Separate the rolls and brush each side of the bread with the butter mixture. Toast each side of the roll on the skillet for about 1 to 2 minutes per side. Alternately, you can melt a pat of butter on a hot pan and give it a swirl to spread the layer of sizzling butter. Place a roll on the pan and immediately drag that around the pan to absorb all the butter. Then don’t move it bread and let that toast for about 1 minute. Have a another pat of butter ready, lift the bread, and drop the butter on the pan. Flip the bread so the un-toasted side is on the bottom. Drag the bread around the pan to absorb the butter. Let that toast for 1 minute. Sprinkle garlic powder on the toast.