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panera bread souffle recipe

Panera Bread Souffle Recipe - Easy Meal Recipe

Before we dive into the delicious world of the Panera Bread soufflé recipe, it's worth considering some delightful pairings that complement this dish's richness and creamy texture. A fresh mixed greens salad with cherry tomatoes and a light vinaigrette can beautifully balance the soufflé's richness, enhancing your dining experience with a burst of freshness.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Calories: 426
Ingredients Method Notes

Ingredients
  

  • 1 sheet melted puff pastry
  • 4 large eggs, at room temperature
  • 1/2 cup ricotta cheese instead of cottage cheese
  • 2 tablespoons all-purpose flour
  • 2 tablespoons salted or unsalted butter
  • 1 cup whole milk
  • 1/4 teaspoon sea salt, adjust to taste
  • 1/8 teaspoon freshly ground black pepper
  • 2 and ½ tablespoons grated Parmesan cheese
  • 1/3 cup shredded Manchego cheese or substitute with Colby or Havarti
  • 1/3 cup shredded Monterey Jack cheese
  • 1 teaspoon Dijon mustard
  • 1/4 tablespoon smoked paprika

Method
 

Step 1: Preheat Your Oven
  1. Preheat your oven to 375°F (190°C). This will ensure your soufflé cooks evenly and rises perfectly.
Step 2: Prepare Puff Pastry
  1. Roll out the puff pastry on a lightly floured surface. Fit the pastry into a greased shallow baking dish or pie dish, pressing firmly against the bottom and sides. Trim any excess. Prebake this for about 10 minutes or until lightly golden. Set it aside to cool slightly.
Step 3: Whisk Eggs
  1. In a bowl, whisk the four large eggs. You’re aiming for a light frothy consistency. This is crucial for achieving the soufflé’s fluffiness.
Step 4: Combine Cheese and Milk
  1. In a saucepan, melt the butter over medium heat. Add the flour and whisk for about a minute. Gradually pour in the milk while continuing to whisk, making sure there are no lumps. Cook until the mixture thickens. Remove from heat and let it cool briefly.
Step 5: Mix the Ingredients
  1. Slowly pour the milky mixture into the whisked eggs while constantly stirring to prevent the eggs from scrambling. Mix in the ricotta cheese, salt, pepper, Parmesan, Manchego, Monterey Jack, Dijon mustard, and smoked paprika until well combined.
Step 6: Fold in Egg Whites
  1. If you have leftover egg whites (from the ricotta), beat them until stiff peaks form. Gently fold the whipped egg whites into your mixture. Be careful here; this step is what will give your soufflé its famed lightness.
Step 7: Bake in Oven
  1. Pour the mixture into your prepared pastry crust and smooth the top. Bake for 25-30 minutes, or until the top is golden brown and the soufflé is puffed up.
Step 8: Serve Warm
  1. Pull it out and let it cool for about 5 minutes, allowing it to set slightly. Serve with a sprinkle of herbs for garnish if desired.

Notes

  • Room Temperature Eggs: Always use eggs at room temperature. It helps with the emulsification of your mixture.
  • Whip Wisely: Be gentle when folding whipped egg whites into the mixture to maintain that fluffiness.
  • Preheat Properly: Make sure your oven is fully preheated. A sudden change in temperature can affect the rise.
  • Watch Cooking Times: Baking times can vary based on your dish’s size and oven calibration. Keep an eye on the soufflé!
  • Experiment: Feel free to add chopped spinach, mushrooms, or even crumbled bacon for added flavor.