This copycat Raising Cane’s bread recipe has that iconic pull-apart texture, a golden crisp edge, and the perfect hint of buttery garlic. It’s just like the one from the drive-thru, only better because it’s homemade!
If you’ve been around my blog for a while, you know I love recreating iconic breads. From Dave’s Killer Bread to Subway’s Italian Herb & Cheese and Jimmy Johns Sub Sandwich Loaves, I’ve tested, tweaked, and taste-tested my way to some pretty spot-on copycat recipes.
But this one hits a little closer to home.
My daughter’s favorite menu item at this fast food restaurant isn’t the chicken fingers or the crinkle-cut fries. It’s all about the buttery Texas toast.
So naturally, I had to try and make the real thing at home.
What Makes This Raising Cane’s Bread Recipe Unique
If you’ve ever bitten into a slice of Cane’s Texas toast, you know it’s not your average loaf. This isn’t fluffy sandwich bread or crusty artisan sourdough—it’s in a category all its own. What makes it special?
- Soft and slightly sweet inside
- Golden brown on top
- Crispy, buttery edges once toasted
To recreate that signature texture, we’re using a 9.5 x 5.5-inch loaf pan. That size matters more than you might think.
You want the widest loaf pan you have. Cane’s bread has that flat, wide shape that fits perfectly in your hand and toasts up with crisp, golden edges. If your pan is smaller than 9x5, your loaf will rise too tall, and the slices won’t give you that same pull-apart, golden-edged toast experience.
The goal is a loaf that rises just to the top of the pan without doming over the top of the pan like traditional loaves. It’ll still taste great either way, but this is how you get that signature look you see at Cane’s.
👉 I’ve linked to my favorite bread loaf pan right here.
How to Get the Cane's Bread Texture
This recipe uses milk, sugar, and oil to give the bread a tight crumb, soft interior, and just a touch of sweetness. This is exactly like the fast food restaurant version. The dough is slightly enriched but not fluffy like brioche. It toasts beautifully and holds its shape when sliced thick.
Here’s the trick: I portion the dough before its final proof.
After the first rise, I cut the dough into 8 slices and line them up in the prepared baking pan. During the final rise, they puff together but don’t fully fuse, so after baking, you can pull them apart easily.
It gives that slightly under-proofed, ultra-authentic Cane’s bread look.
Before baking, I brush the top with egg wash and sprinkle with sesame seeds, just like Cane’s does. This step isn’t required, but if you love copycat recipes that are as close to the real thing as possible, don’t skip it.
Let's Make This Raising Cane’s Bread Recipe
Here’s a quick breakdown of how to make the full loaf from start to finish:
1:Combine all ingredients in your mixer and knead on medium speed for about 8 minutes. Transfer the dough to a greased bowl, cover, and let it rise for about 1½ hours or until puffy.
2: Divide the dough in half—this recipe makes two loaves.
3: Portion each half into 8 equal-sized pieces. Use a kitchen scale for consistency if desired.
4: Roll each piece into a slightly rounded shape and place them side by side in a greased or parchment-lined 9.5 x 5.5-inch baking dish.
5: Brush the top with egg wash and sprinkle with sesame seeds for that signature Cane’s finish.
6: Bake at 350°F for about 35 minutes, or until golden brown and the internal temperature reaches 200°F.
How to Toast This Raising Cane’s Bread Recipe
This bread is good straight from the oven, but it becomes legendary once you toast it and brush it with garlic butter. Here’s how I do it:
Frying Pan
Brush slices with garlic butter and toast in a nonstick pan over medium heat until golden brown and crisp.
Air Fryer
Set to 350°F and air fry slices for 3–4 minutes until the edges are toasty.
Oven or Toaster Oven
Place slices on a baking sheet and broil for 1–2 minutes (watch closely).
My garlic butter recipe:
Melted unsalted butter, a pinch of garlic powder, and a dash of salt for extra flavor.
Copycat Raising Cane’s Sauce Recipe
For us, it’s all about dipping that buttery, pull-apart bread into the sauce, so naturally, we had to create the Cane’s dipping sauce too.
This easy copycat Raising Cane’s sauce recipe comes together with pantry ingredients and pairs perfectly with the copycat Raising Cane’s Texas toast you just made.
It’s creamy, tangy, and just the right amount of peppery. Once you try it, you’ll see why the toast and sauce are the real stars of the meal.
Here’s what you’ll need for this copycat Raising Cane’s sauce recipe:
- Mayonnaise
- Ketchup
- Worcestershire sauce
- Garlic powder
- Black pepper
- Hot sauce (optional, for a little extra spice)
I’ve listed all the exact measurements in the recipe card below. It’s quick, simple, and the perfect dipping match for that buttery pull-apart toast.
Try This Raising Cane’s Bread Recipe
This is the copycat recipe you’ve been waiting for! It's one of the main reasons people fall in love with Cane’s in the first place. If you love thick-sliced garlic bread with that soft pull-apart texture and golden crust, you’re going to want this one in your regular rotation in your own kitchen.
You can print the recipe, watch the video, and most importantly, leave a review if you give it a try! I’d love to hear how it turned out in your kitchen. This really is the real deal, and I hope it becomes one of your favorites too.
Copycat Raising Cane’s Bread Recipe
Ingredients
Bread Recipe
- 4 cups all-purpose flour 580g
- 1½ cups warm milk about 110°F (355g)
- 1 packet active dry yeast 2¼ teaspoon or 7g
- ½ cup granulated sugar 100g
- 1 teaspoon salt 6g
- 1 egg 50g
- ¼ cup vegetable oil 55g
- Egg wash 1 egg + splash of milk
Garlic Butter Recipe for One Loaf
- 4 tablespoon unsalted butter melted
- 2 teaspoon garlic powder
Copycat Raising Cane’s Sauce
- ½ cup mayonnaise
- 2 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- dash hot sauce Cholula
Instructions
- Add the flour, sugar, salt, yeast, warm milk, egg, and vegetable oil to the bowl of a stand mixer. Begin mixing on low speed just until all the flour is absorbed and a rough dough forms. Then increase to medium-low or medium speed and continue kneading for 6 to 8 minutes.
- At first, the dough will feel sticky and shaggy—but keep going. As the gluten develops, the dough will start to pull away from the sides of the bowl and form a smooth, elastic ball. That’s when you know it’s ready.
- Transfer the dough to a lightly greased bowl, cover it with a towel or plastic wrap, and let it rise at room temperature for about 1½ hours, or until it’s puffy and roughly doubled in size.
- This recipe makes two loaves. Once the dough has risen, divide it in half. Set one half aside while you shape the first loaf.
- Take one half of the dough and divide it into 8 equal-sized pieces. Use a scale if you want them to be uniform. Roll each piece into a slightly rounded log—about the shape of a mini baguette or a thick “snake.” Keep the seam side down so they bake with a smooth top.
- Place all 8 pieces side by side into a greased or parchment-lined 9.5 x 5.5-inch loaf pan. Repeat with the second half of the dough in a second pan.
- Lightly beat one egg with a splash of milk for your egg wash. Brush the tops of both loaves, then sprinkle with sesame seeds.
- Bake at 350°F (180°C) for about 35 minutes, or until golden brown and the internal temperature of the loaf reaches 200°F. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and toasting.
Garlic Butter
- In a small bowl, stir together the melted butter, garlic salt, and pepper. Brush generously onto each slice of bread before toasting. For extra flavor, sprinkle with parmesan before toasting.
Copycat Raising Cane’s Sauce
- Whisk all ingredients together in a small bowl until smooth and fully combined. Cover and refrigerate for at least 1 hour (or while your bread bakes) to allow the flavors to develop. The longer it chills, the better it tastes.
Notes
If you're making this copycat Raising Cane’s Texas toast for a big event or to meal prep, you can bake and freeze it ahead of time.
- Slice the baked loaf and spread each piece with your garlic butter mixture.
- Arrange slices in a single layer on a baking sheet and freeze until solid.
- Once frozen, stack the slices and store them in a zip-top freezer bag.
Enjoy This Copycat Raising Cane’s Bread Recipe
This homemade version of Raising Cane’s bread is soft, slightly sweet, and baked in a 9.5 x 5.5 loaf pan for that signature wide, golden slice. With a dense but tender crumb, a buttery finish, and sesame seeds on top, it’s the perfect toast for dipping in Cane’s sauce, or serving alongside your favorite chicken recipes.
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