The name refers to both the form (a thick slice of white bread) and a style (buttery griddled bread), and it's one of many Lone Star State foods, like chicken fried steak, queso and chili, that have become American staples.
As with many cultural mainstays, the origins of Texas toast are murky. Two outposts of Pig Stand, in Beaumont and Denton, Texas, claimed to have invented it in the 1940s.
There's something nice about having bread that's crunchy on the outside and soft on the inside, said Briana Fountain, who eats the toast at restaurants, or at home in Atlanta as a small pizza or with spaghetti.
Fact or fiction, I'm not sure, said Monica Perales, the associate vice provost of the Institute of Texan Cultures at the University of Texas at San Antonio. But she feels the tale, and the dimensions of the bread, fit the story of Texas.
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