Ghee Croutons: Crisp Bread Cubes for Soup and Salad
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By Faimly Farm · 16 October 2026
For crisp ghee croutons, cut bread into even cubes, coat lightly and bake until the centres dry as well as the edges colour. A dark outside with a soft middle usually calls for gentler, more even drying rather than a hotter oven.
This small batch uses 100 g bread, enough to garnish several bowls of soup or salad. Allow about 20 minutes, adjusting for bread type, cube size and oven behaviour.
Ingredients and tray
- 100 g plain bread, cut into roughly 1.5 cm cubes
- 10 g ghee, melted
- A pinch of salt, depending on the bread
- ¼ teaspoon dried mixed herbs, optional
Use bread that is still safe to eat. Dry or slightly stale bread can work; mouldy bread should not be repurposed. Choose a shallow baking tray large enough to hold the cubes in one layer.
Method
- Heat the oven to 170°C conventional or approximately 150°C fan, adjusting to your appliance guidance.
- Put the bread in a large bowl. Drizzle in half the melted ghee, toss, then add the rest gradually. The cubes should be lightly coated, not soaked.
- Add optional herbs and a little salt. Spread on the tray with space between pieces.
- Bake for about 10–15 minutes, turning partway through and checking early. Dense or moist bread may need longer at gentle heat.
- Remove a cube and let it cool briefly before checking its centre. When the batch is crisp enough, transfer off the hot tray and cool before storing or adding to a cold salad.
Adjust for the loaf you use
Soft sandwich bread and a dense country loaf will not dry at the same rate. Keep cubes uniform within a batch so small pieces do not burn while large ones remain soft. Crusts can stay on; if they are much tougher than the centre, cut them smaller or omit them for a more even garnish.
Fresh garlic can scorch and introduces a different storage consideration, so this basic batch uses dried herbs instead. If experimenting with fresh aromatics, make a small amount for immediate use rather than assuming the same keeping time.
Serve at the last moment
Add croutons to soup just before eating if you want contrast between crisp bread and liquid. For a salad, keep them separate until the dressing is mixed in. Croutons soften in wet dishes; baking them darker will not make them permanently waterproof.
Questions cooks ask
Why are the centres still soft?
The cubes may be large or the oven too hot for the bread's moisture level. Lower the heat and allow more gentle drying while checking closely.
Can I use a frying pan?
Yes, over low to medium-low heat with frequent turning. Work in one layer and check several faces.
Should I close the container while warm?
No. Cool fully first so trapped steam does not soften the cubes.
Check the bread's ingredient and allergen information; using ghee does not remove wheat or other allergens already present.
Continue cooking with ghee
For a broader kitchen reference, see our guide to cooking with A2 ghee. For related techniques, read Ghee-Roasted Makhana: Crisp Texture without Burning and Nankhatai with Ghee: Dough Texture and Baking Cues.
If shopping for this ingredient, view the current pack information for Faimly Farm Organica A2 Cow Ghee Bilona Churned. Use the product label for ingredients and storage directions.
Prepared with AI assistance. These instructions have not been independently kitchen-tested by Faimly Farm; adjust to your equipment and ingredients. Featured image: AI-generated editorial illustration, not a photograph of a tested result.
These croutons can be added just before serving to Warm Lentil Salad with Ghee: Dressing Whole Lentils without Mashing and Tomato Soup with Ghee: Building Flavour without a Greasy Finish.