Panera Bread Egg Souffle Recipe

This Panera Bread Egg Souffle Recipe is inspired by the savory, flaky breakfast pastries found in the cafe’s morning display. It is a rich and buttery recipe, which calls for frozen puff pastry and a velvety egg custard. It’s a classic, foolproof recipe, ready in about 45 minutes.

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Panera Bread Egg Souffle Recipe Ingredients

• 1 sheet frozen puff pastry, thawed but cold
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup milk (whole milk is best)
• 4 oz Neufchatel cheese (or softened cream cheese), cubed
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan or Romano cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped fresh spinach (optional)
• 4 slices cooked bacon, crumbled (optional)

How To Make Panera Bread Egg Souffles

1. Prepare the pastry base: Preheat your oven to 375 F (190 C). Lightly grease four large ramekins or a jumbo muffin tin with butter or non-stick spray. Unroll your thawed puff pastry sheet and cut it into four equal squares. Gently press each square into the ramekin, allowing the corners to hang over the edges slightly. This “overhang” creates that beautiful, rustic look Panera is known for.
2. Whisk the custard: In a medium bowl, whisk together the eggs, heavy cream, and milk until the mixture is pale and slightly frothy. Stir in the salt and black pepper. The high fat content from the cream is the secret to getting that melt-in-your-mouth, soufflé texture rather than just a standard baked egg.
3. Incorporate the cheeses: Add the cubed Neufchatel (or cream cheese) and the grated Parmesan to the egg mixture. Don’t worry if the cream cheese doesn’t fully dissolve; small pockets of warm cream cheese are exactly what you want to find in the center of your soufflé.
4. Assemble the fillings: Divide your optional fillings, such as chopped spinach or crumbled bacon, evenly among the four pastry-lined ramekins. Sprinkle half of the shredded cheddar cheese over the fillings.
5. Pour and bake: Carefully pour the egg custard into each ramekin, filling them about 3/4 of the way to the top. Sprinkle the remaining cheddar cheese over the top. Bake for 25–30 minutes. You are looking for the puff pastry to be deep golden brown and the egg center to be puffed up and set (it shouldn’t jiggle when you gently shake the pan).
6. Cool and settle: Remove the soufflés from the oven and let them rest for at least 5 minutes. They will deflate slightly as they cool, which is completely normal for a soufflé. Carefully lift them out of the ramekins and serve while they are still warm and the pastry is crispy.

Recipe Tips

• How to handle puff pastry: Keep the pastry in the fridge until the very second you are ready to cut and shape it. If the dough gets too warm, the butter layers will melt, and you won’t get those iconic flaky layers.
• Why Neufchatel cheese is used: Panera uses Neufchatel because it is slightly lower in fat and moisture than traditional cream cheese, helping the egg center stay firm while remaining incredibly creamy.
• How to prevent a soggy bottom: If you are worried about the bottom of the pastry staying doughy, place your ramekins on a preheated baking sheet. The direct heat from the bottom will help crisp up the pastry base.
• Can I make these ahead of time: You can assemble the soufflés (without the egg liquid) the night before. Simply pour the custard in and bake fresh in the morning for the best texture.

What To Serve With Panera Bread Egg Souffles?

This Panera Bread Egg Souffle Recipe is a rich, savory breakfast that needs a fresh or light pairing! A cup of Fresh Fruit Salad or a handful of Mixed Berries is the quintessential choice for balancing the heavy buttery pastry. For a balanced meal, a side of Crispy Hash Browns or a couple of strips of Smoked Bacon adds a lovely saltiness that pairs perfectly with the creamy eggs! A hot Caramel Latte or a glass of Chilled Orange Juice pairs wonderfully with the savory, cheesy notes of the soufflé.

How To Store Panera Bread Egg Souffles

• Refrigerate: Store any leftover soufflés in an airtight container in the fridge for up to 2 days.
• Reheating: To maintain the crunch of the pastry, reheat them in a 350 F oven or a toaster oven for 5–8 minutes. Avoid the microwave if possible, as it will make the puff pastry soft and rubbery.
• Freeze: You can freeze baked soufflés for up to 1 month. Wrap them tightly in foil and thaw overnight in the fridge before reheating in the oven.

Panera Bread Egg Souffle Nutrition Facts

• Calories: 480
• Total Fat: 34g
• Cholesterol: 240mg
• Sodium: 710mg
• Total Carbohydrates: 28g
• Dietary Fiber: 1g
• Protein: 16g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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