[shakeandbake]

I bought a Panera Bread Baked Egg Soufflé today and was impressed with the taste and overall look of this item. I would like to try and make these, and wanted to see if anyone has developed a recipe. You can get a description from the website: Panera Bread › Menu & Nutrition › Baked Egg Soufflés

I purchased a recipe that claims to emulate them well on topsecretrecipes.com, but I haven't tried it out yet. It uses Pillsbury Crescent Roll dough, but I would rather make them from scratch.

If you haven't tried a Bake Egg Soufflé, I recommend you run out and do it tomorrow AM! If you have a recipe, please post.

[shroomgirl]

they are wonderful....I'd go with puff dough, eggs cream possibly extra egg yolks....then the goo...cheese, bacon, artichokes, spinach.
RICH and I am usually the last one to use that word.

[castironchef]

That looks great. Can't wait to try one.

However, I had to laugh at the name.

"Baked Egg Soufflé?"

How could you make a soufflé without eggs, or without baking?

I know. I know. It's all marketing. But really!

[jennykhughes]

I tried the cresent roll dough and it is not even close to Panera's - don't waste your time. They are incredibly yummy so I am still trying. Keep us posted if you are successful.

[techkim]

No the cresent roll dough is NOT it. I started with the frozen puff pastery and its close but not quite it. I am thinking its more of a sweeten cresent dough. I am going to make myself.
Man these things are SO SO good. My mom and dad found them and at 4 bucks a pop I know I can find something real close. Plus they are really easy to make. I got the right size pans at Michael's craft store (used 40% coupon thank you very much).

I also think the red might be more primento rather than bell pepper. It just doesn't have the bell taster too me. Also what is with them saying there is tabasco in it. I don't taste that do any of you?

[AprilB]

then what? A custard mix like a quiche or a fluffy souffle mix on top of the fillings or?

No, never had one, but they look good.

From the way it looks I'm guessing a "real" croissant dough, not those little do it yourself crescent packages. I've done layered danish by hand and boy is it time intensive. It's worth it in the long run, but jeez!

Plus you have to allow for the fact that it rises like mad. The very first time I made them they started out the size of a pre-proofed french baguette...about 2 inches in diameter. I filled them (about 3 inches across with filling) and after proofing and then baking they looked like beached whales! LOL! I mean, they were HUGE!!! It never said THAT in the recipe!

I suppose if you can get close using a pre-packaged item then it might be worth your time to use it. Maybe you can find a bakery that makes them from scratch (of course you'd have to see if the end product was any good) and see if you can buy a couple of unbaked ones as an experiment.

You got my curiosity piqued! I'm hungry now and it's breakfast and not a souffle to be found! <wah!>

April

[techkim]

The egg texture is still a little off also. I tried fluffy egg whites then adding the yokes. Taste fine but not quite the right texture as they make.

Yes making cresent dough is time comsuming but I know I can make a lot and freeze it for later use.

[phatch]

I've seen two copycat recipes for this on the web. One is more quiche-like using a par-scrambled egg ( for lack of any other term that occurs to me) with some added cream and milk. This is purported to be the TopSecretRecipes version but it seems out of character for Todd Wilbur in my experience. The other uses whipped egg whites, then folding in the yolks and solids. Maybe the yolks need a little cream in the whipped version to stand in for the bechamel most souffles use.

FWIW, I made a quiche-version this AM. not bad, though a little denser than I'd prefer. I also think it needs some gentle herbal punch. Maybe some chervil or fines herbes in a small pinch or so.

The tabasco is probably used in place of pepper in a small quantity. The pepper grains might look/mouthfeel out of place in the finished dish. White pepper would be an easy alternative too.

Phil

[techkim]

that's it the eggs are more dence in these copycat recipes. I am trying to figure out how to get the eggs more fluffly. I use white pepper all the time now. Its so good. I love the flavor with out the pieces.

[twinmom67]

I would like to make this egg souffle for a crowd....basically a brunch casserole. Has anyone mastered the taste of the Panera souffle? Thanks!

[Tangy]

I have actually had this from Panera and it really is pretty good

[phatch]

Originally Posted by twinmom67

I would like to make this egg souffle for a crowd....basically a brunch casserole. Has anyone mastered the taste of the Panera souffle? Thanks!

I don't think it will cook so well as a casserole. You won't get the puffy bread throughout, mostly on the edges. The eggs will cook faster on the edges so you'll have done-ness issues.

You want individual cups to serve from too as unmolding is problematic if you used a large muffin tin.

[KCZ]

Here's the Top Secret version:

Top Secret Recipes Revealed - ABC News

I looked all over the internet and can't find an official Panera recipe. The Panera cookbook doesn't even have it. The Panera site says they use a "sweet pastry dough" so I can see why the Pillsbury crescents aren't right.