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Raising Cane’s Inspired Texas Toast | Pull Apart Bread
If bread could give you a hug, this would be it. This Raising Cane’s inspired Texas Toast is the pull-apart, buttery, tender loaf your sandwiches, soups, and midnight snacking have been begging for. Made with simple ingredients — bread flour, whole milk, instant yeast, sugar, salt, eggs, and butter — and finished with a sprinkle of sesame seeds, this bread is proof that a little effort goes a very, very long way (like, “why did I ever buy store bread” long).
Here’s the fun part: each loaf is rolled from five separate logs, which means once baked, it pulls apart into perfectly portioned pieces. Slice it, brush it with garlic butter, and toast it until each edge turns crispy while the middle stays soft and pillowy. Best of all? This recipe makes two loaves — one to devour immediately and one to pretend you’re saving for later.
When to Serve Homemade Texas Toast
This pull-apart bread belongs at every table. Serve it alongside crispy chicken tenders and Cane’s-style dipping sauce for the full experience, or pair it with soups, stews, BBQ, pasta, or just a very good mood. Each thick slice toasted in garlic butter is the kind of bread that makes guests immediately ask, “Wait — did you make this?”
Yes. Yes, you did. And you can send them a link to this page.
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.
What’s in this bread recipe:
- bread flour
- milk
- eggs
- instant yeast
- granulated sugar
- butter
- toasted sesame seeds
Texas Toast – Raising Cane’s Copycat Bread Recipe
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.
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
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
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.
❓ FAQ’s for Raising Cane’s Inspired Texas Toast Pull Apart Bread
It’s inspired by Cane’s legendary Texas Toast — same sesame-seeded pull-apart loaf vibes, same garlic butter toasting method. But since we’re making it fully from scratch with bread flour, whole milk, eggs, and butter, it might actually be better. Don’t tell Cane’s.
Pull-apart bread is made by rolling individual logs of dough and placing them side by side in a loaf pan. As they bake, they fuse together but stay separable — giving each slice those gorgeous soft, pillowy edges. The nooks and crannies on each slice gives more surface area for the garlic butter to cling on it and get crispy. It’s basically bread’s way of being extra. We love it.
A stand mixer makes this dough a dream, but you can absolutely knead it by hand. Just set aside about 10 minutes of elbow grease and maybe a good playlist. Consider it an arm workout with delicious results.
Absolutely. Slice the bread first, then layer parchment between slices and freeze in a zip-top bag. When the craving hits, toast straight from frozen in garlic butter. Future-you will weep with joy.
Bread flour has a higher protein content, which gives this loaf its chewy-yet-tender crumb — the kind that holds up perfectly when toasted in a skillet without turning into sad, soggy bread. Bread flour is the glow-up your loaf deserves.
Technically yes, but the sesame seeds are the crown on this loaf’s head. They add a subtle nutty flavor and that signature Raising Cane’s look. Skip them only if you have an allergy.
Because one loaf will be gone before it hits the table, and you deserve a backup. You’re welcome.
SHOP FOR THIS RECIPE
12.7% protein - a full point more than other national brands, King Arthur flour ensures stronger rise and perfectly textured loaves. This organic unbleached flour is key to achieving beautiful yeasted breads with impressive flavor.
Baking, whipping, mixing, kneading. It's worth the investment.
When I went to Amazon to look up the link for this item, it shows my purchase history and I have this exact set of mixing bowls since 2016. I own other sets but this truly is a better quality set. The bowls are thick and the plastic lids are still perfect and snug. I use these daily.
Always the Perfect Fit: Stretchy, versatile and ready for everything! With 3 elastic sizes (M: 7–9”, L: 9–11”, XL: 11–13”) you’ll always have the right bread proofing cover at hand! From sourdough Sundays to salad nights, they’ve got your bowls (literally) covered
Great For Bread Proofing & Beyond: Amazing as a bread cover for rising sourdough or other dough, and just as handy for keeping salads, mixing bowls, or leftovers fresh longer - a simple swap that makes your kitchen life smoother, smarter and more organized!
This is the loaf pan I use for all my bread loaf baking.
Non stick and works so well for all my dough, pastry, dumplings and mochi. The measurements printed on the mat is also very useful.
A kitchen scale is not negotiable. The variation in weight and volume can make or break a recipe.
A must for every baker. This fits a half sheet pan perfectly.
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