Copycat Panera Style Soufflés
This Copycat Panera Bread Soufflé Recipe gives you the same buttery, flaky, café-style experience you love, but made right at home. It looks elegant, tastes indulgent, and is surprisingly easy, perfect for breakfast, brunch, or when you want to impress with minimal effort.
Equipment
- 1 mixing bowl
- 4 ramekins 5" or 1- 9" pie dish
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
- Preheat the oven to 400 degrees. Butter 4 ramekins or 1 9" pie dish and set aside.
- Add the eggs to a bowl and whisk them well. Season with salt and pepper.
- Add the heavy cream and cheeses and mix to combine. Set aside.
- Unroll puff pastry. Cut it into 4 equal sized pieces and place into the prepared puff pastry. Use a fork to prick holes in the bottom of the pastry. This will prevent the bottoms from rising too much.
- Divide the sun dried tomatoes and prosciutto between each ramekin. Top with the egg mixture and sprinkle the rosemary over the top.
- Fold each corner of the puff pastry down to face the center. Rub a little of the egg mixture onto the pastry to create an egg wash.
- Bake for 30-35 minutes.
Notes
- Make sure your puff pastry is fully thawed but still cold. Puff pastry should be pliable enough to work with, but not warm or sticky. If it gets too soft to work with, pop it back in the fridge for about 15 minutes and it will be easier to work with!
- Butter the ramekins generously. Don’t be shy here! Well-buttered ramekins help the pastry crisp up and release easily after baking.
- Prick the bottom of the pastry with a fork. This step keeps the base from puffing too aggressively, which can throw off the balance of pastry to filling. You want flaky sides with a sturdy bottom that supports the creamy egg mixture.
- Avoid overfilling and overbaking. Fill the ramekins just below the top so the eggs have room to puff without spilling over. Pull them from the oven when the centers are just set. Overbaking can cause the soufflés to deflate and lose their soft, custardy texture.
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