Croutons | Gestational Diabetes UK

Croutons are so quick and simple to make using your best-tolerated bread. What’s even better is that they are best when made from stale bread! Simply chop up into bitesize pieces, fry and drain. Add whatever flavours you like, then use them on top of salads or in soups for a bit of crunch.



Croutons | Gestational Diabetes UK
No ratings yet
Print Pin
Course: Salads, Side Dishes, Soups
Cuisine: French
Diet: Diabetic, Vegan, Vegetarian
Keyword: salad, soup
Free or Subscription Recipe: Free Recipe
Free from: coconut, dairy, eggs, gluten, nuts
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Author: Jo Paterson


  • frying pan


  • 2 slices bread cut into cubes
  • 3 tbsp oil olive or coconut oil

Additional flavourings (choose one)

  • ½ tsp salt and ground black pepper
  • ½ tsp garlic granules or fresh minced garlic
  • ½ tsp smoked paprika
  • ½ tsp chilli flakes
  • ½ tsp onion salt
  • ½ tsp garam masala
  • ½ tsp ground cumin
  • ½ tsp dried rosemary


  • Heat the oil in a pan on high heat. Once hot, carefully add the chunks of bread and fry on each side until crisp. Add any flavourings/seasoning at this point. Once golden and crisp, drain the croutons on some kitchen towel
  • Once cool, store the croutons in an airtight container at room temperature for up to a week. Note: they are best eaten within a couple of days. If they lose their crispness, they can be lightly re-fried in a dry pan