Copycat Panera Style Soufflés Recipe

Introduction

This Copycat Panera Style Soufflé is a delightful blend of flaky puff pastry and a rich, cheesy egg filling. With sun-dried tomatoes and prosciutto for a savory touch, it makes a perfect brunch or light dinner option that’s easy to prepare at home.

Ingredients

• 1 puff pastry sheet, store bought (defrosted according to package directions)
• 3 large eggs (or 4 medium eggs)
• 1/4 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 1/2 cup mozzarella, shredded
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sun dried tomatoes in oil, drained
• 4 slices prosciutto
• 1 tsp fresh rosemary, chopped

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit. Butter 4 ramekins or one 9-inch pie dish and set aside.
2. Step 2: Crack the eggs into a bowl and whisk well. Season with salt and black pepper.
3. Step 3: Stir in the heavy cream, Parmesan, and mozzarella cheese until combined. Set this mixture aside.
4. Step 4: Unroll the puff pastry and cut it into 4 equal pieces. Place each piece into the prepared ramekins or pie dish. Prick the bottom of the pastry with a fork to prevent excessive rising.
5. Step 5: Divide the sun-dried tomatoes and prosciutto evenly among the ramekins. Pour the egg and cheese mixture over the toppings. Sprinkle fresh rosemary on top.
6. Step 6: Fold each corner of the puff pastry toward the center. Brush the pastry with a little of the reserved egg mixture to create an egg wash.
7. Step 7: Bake for 30 to 35 minutes, until the soufflés are puffed and golden brown. Serve warm.

Tips & Variations

• For a vegetarian version, substitute prosciutto with sautéed mushrooms or spinach.
• Add a pinch of nutmeg to the egg mixture for a subtle warm flavor.
• Use a mix of fresh herbs like thyme or basil along with rosemary for added aroma.
• Make sure the puff pastry is fully thawed to prevent tearing during assembly.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. Reheat gently in a 350-degree oven for 10-15 minutes to help restore crispness. Avoid microwaving, as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the soufflés ahead of time?

Yes, you can assemble the soufflés and refrigerate them uncovered for a few hours before baking. This helps the pastry stay crisp but avoid refrigerating too long to maintain texture.

Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes have higher moisture content and may make the soufflé soggy. If using fresh tomatoes, drain them well or roast first to remove excess water.

Copycat Panera Style Soufflés Recipe

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★★★★★

4.9 from 688 reviews

This Copycat Panera Style Soufflé recipe recreates the beloved flaky and savory soufflés from Panera Bread with a crispy puff pastry base filled with a creamy egg custard, melted cheeses, sun-dried tomatoes, and prosciutto. Aromatic rosemary adds an herby note, making this a perfect elegant brunch or light dinner dish.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Brunch, Breakfast, Light Meal
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Soufflé Base

• 1 puff pastry sheet, store bought (defrosted according to package directions)
• 3 large eggs (or 4 medium eggs)
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp fresh rosemary, chopped

Cheese

• 1/2 cup Parmesan cheese, grated
• 1/2 cup mozzarella, shredded

Fillings

• 1/2 cup sun dried tomatoes in oil, drained
• 4 slices prosciutto

Instructions

1. Prepare Oven and Ramekins: Preheat your oven to 400°F (200°C). Butter four ramekins or a single 9-inch pie dish thoroughly to prevent sticking and set aside.
2. Mix Egg Base: In a mixing bowl, whisk together the eggs until well combined. Add salt and black pepper to season the eggs evenly.
3. Add Dairy: Pour in the heavy cream along with the grated Parmesan and shredded mozzarella. Stir gently until all ingredients are fully incorporated to form a smooth custard mixture.
4. Prepare Puff Pastry: Unroll the defrosted puff pastry sheet on a floured surface. Cut it into four equal pieces, then line the buttered ramekins with these pieces. Use a fork to prick holes into the bottom of each pastry-lined ramekin to prevent the pastry from puffing up excessively during baking.
5. Add Fillings: Evenly divide the sun-dried tomatoes and prosciutto slices among the ramekins, placing them on top of the pastry layers. Then pour the egg and cheese mixture over the fillings, distributing it equally. Finally, sprinkle chopped rosemary over each soufflé mixture for flavor enhancement.
6. Fold and Seal Pastry: Fold each corner of the puff pastry towards the center, partially covering the filling but leaving some of the custard exposed. Brush a small amount of the remaining egg mixture onto the pastry edges as an egg wash for a golden, glossy finish when baked.
7. Bake: Place the ramekins on a baking tray and bake in the preheated oven for 30 to 35 minutes or until the soufflés are puffed up, golden brown, and set in the center. Remove carefully and allow to cool slightly before serving.

Notes

• Ensure the puff pastry is fully defrosted but still cold before lining ramekins for best results.
• Use good quality sun-dried tomatoes packed in oil for the richest flavor.
• For a deeper herb flavor, sprinkle some rosemary inside the egg mixture as well as on top.
• Let soufflés rest for 5 minutes after baking to avoid collapse when removing from ramekins.
• You can substitute prosciutto with cooked bacon or ham if preferred.
• Serve warm with a side salad or fresh fruit for a balanced meal.

Keywords: soufflé, puff pastry, Panera style, brunch recipe, savory soufflé, prosciutto, sun dried tomatoes, cheese soufflé