Panera Bread Souffle Recipe

This Panera Bread Soufflé copycat is a buttery and flaky breakfast recipe, which features a crisp puff pastry shell filled with a savory egg and cheese custard. It’s a cafe-quality breakfast, ready in about 45 minutes.

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Panera Bread Souffle Ingredients

For the Crust

1 package (2 sheets) frozen puff pastry, thawed
1 egg (for egg wash)
1 tbsp water

For the Soufflé Filling

5 large eggs
½ cup heavy cream (or half-and-half)
½ cup milk
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 cup shredded Cheddar cheese (or a mix of Cheddar, Asiago, and Parmesan)
½ cup cooked bacon, crumbled (about 4 strips)
½ cup frozen spinach, thawed and squeezed bone-dry (or fresh spinach wilted)

How To Make Panera Bread Souffle

Prep the oven and tins: Preheat your oven to 375°F (190°C). Lightly grease a jumbo muffin tin (6 cups) or 6 individual ramekins with cooking spray.
Prepare the pastry: Unfold the thawed puff pastry sheets on a lightly floured surface. Using a rolling pin, roll them out slightly to smooth the creases. Cut each sheet into 4 equal squares (you will have 8 squares total, but only need 6 for a standard jumbo tin; save the spares or make extras).
Line the tins: Press one square of puff pastry into each greased muffin cup. The corners should stick up over the rim of the cup. Press the dough firmly against the bottom and sides to create a “bowl” shape. Place the tin in the fridge to chill while you make the filling.
Make the custard: In a large mixing bowl, whisk together the 5 eggs, heavy cream, milk, garlic powder, salt, and pepper until well combined and frothy.
Layer the fillings: Remove the tin from the fridge. Sprinkle a layer of cheese, crumbled bacon, and dried spinach into the bottom of each pastry cup. (Placing the heavy ingredients at the bottom ensures they are evenly distributed).
Add the liquid: Pour the egg mixture over the fillings, filling each cup about ¾ of the way full. Do not overfill, or it will leak behind the pastry and make it soggy.
Seal and wash: Fold the corners of the puff pastry inwards over the filling gently (they don’t need to meet in the middle; it just creates the classic square look). Whisk the remaining egg with water to make an egg wash. Brush the exposed pastry with the wash for a golden color.
Bake: Bake for 25–30 minutes. The pastry should be deep golden brown and puffed, and the egg filling should be set (puffed up high) and lightly browned on top.
Cool: Remove from the oven. The soufflés will deflate slightly as they cool; this is normal. Let them cool in the pan for 5 minutes before carefully lifting them out.

Recipe Tips

Squeezing spinach: Just like with the spinach dip, if using frozen spinach, you must squeeze all the water out. If you don’t, the egg custard will be watery and the bottom of the pastry will be soggy.
Cheese blend: Panera often uses a “four cheese” blend (Cheddar, Mozzarella, Parmesan, Romano). Using a bag of Italian blend cheese mixed with sharp cheddar gets you closest to the authentic flavor.
Pastry temperature: Keep the puff pastry cold until it goes into the oven. If the butter in the pastry melts before baking, you lose the flaky layers.
Variations: You can easily swap the fillings.
- Four Cheese: Skip the bacon and spinach, add more Parmesan and Asiago.
- Ham and Swiss: Use diced ham and Swiss cheese.
- Spinach and Artichoke: Add chopped artichoke hearts.

What To Serve With Panera Bread Souffle

These are rich and filling, needing light sides.

Fresh Fruit Salad: Berries and melon cut the richness.
Coffee: Essential for a bakery breakfast.
Orange Juice: A classic pairing.
Hash Browns: If you want a full diner plate.

How To Store Panera Bread Souffle

Refrigerate: Store cooled soufflés in an airtight container for up to 3 days.
Reheat: These reheat beautifully. Place on a baking sheet in a 350°F oven (or air fryer) for 5–8 minutes to crisp the pastry back up. Microwaving makes the pastry chewy.
Freeze: Wrap individually in plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight before reheating in the oven.

Panera Bread Souffle Nutrition Facts

Calories: 480kcal
Protein: 16g
Carbohydrates: 28g
Fat: 34g
Saturates: 14g
Sugar: 2g
Salt: 0.8g

Nutrition information is estimated per soufflé.

FAQs

Why is the bottom soggy?

Soggy bottoms happen if the oven wasn’t hot enough or the filling was too wet (spinach). You can bake the soufflés on the bottom rack of the oven to ensure the heat hits the base of the tin directly.

Can I make these ahead?

Yes, you can assemble them (pastry and filling) and keep the tin in the fridge overnight. Bake fresh in the morning, adding 5 minutes to the cooking time since they are cold.

Do I need jumbo muffin tins?

It is preferred for the authentic size. If using a standard muffin tin, cut the pastry smaller (9 squares per sheet) and reduce baking time to 15–20 minutes.