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Panera Bread's "Baked Egg Soufflés" recipe?

post #1 of 35
Thread Starter 

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.
post #2 of 35
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.
cooking with all your senses.....
cooking with all your senses.....
post #3 of 35
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? :chef: :chef:

I know. I know. It's all marketing. But really!
post #4 of 35
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.
post #5 of 35
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?
post #6 of 35

From the photo it looks like it's lined with dough...

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!>

post #7 of 35
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.
post #8 of 35
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.

post #9 of 35
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.
post #10 of 35

Any updates on this recipe?

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!
post #11 of 35
I have actually had this from Panera and it really is pretty good
post #12 of 35
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.
post #13 of 35
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.
post #14 of 35

Try separating all the eggs then mixing all the ingredients into the yolks and set aside.  Beat the egg whites until they are almost stiff and fold into the egg yolk mixture.  The souffles come out fluffy and light and the spinach and artichokes are suspended nicely in it.  I also used puff pastry which was easy and almost came out identical to Panera's.

post #15 of 35

Could they be using a danish dough? That's what we use at the coffee shop to make our chocolate croissants.

Originally Posted by KCZ View Post
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.


post #16 of 35

I eat these every Sunday with my family (I get the ham and swiss).  I think it is just egg whites.  No yolks.  The color is very pale in the ones with no yellow cheese.

post #17 of 35

I was thinking it used a croissant recipe for the crust. By far my favorite restaurant breakfast.

post #18 of 35

Try puff pastry in the freezer section.

post #19 of 35

http://abcnews.go.com/GMA/Recipes/story?id=4310959&page=1#.TvThuNRSQUE  this has a recipe...  i'm going to give it a try this weekend i think.  :)

post #20 of 35

Hey Meginck, how did that reciept come out? I have been trying to figure out how to make these souffles as well!


post #21 of 35

I've used that recipe. Eh. It was good but not Panera good. The crescent roll crust was too sweet. I wouldn't mind trying it again with the same filling but using puff pastry instead.

post #22 of 35

I found this online and thought I'd share:

Panera Bread's Spinach Artichoke Baked Egg Souffle

Panera Bread's Baked Egg Souffles are delicious little gourmet Hot Pockets. Encased in buttery crescent dough is this top secret version of the egg, cheese, spinach and artichoke filling for a nice morning munchie that will impress everyone. And they're easier to make than they look, since we use pre-made Pillsbury Crescent dough.

Just make sure when you unroll the dough that you don't separate it into triangles. Instead you'll pinch the dough together along the diagonal perforations to make four rectangles. When the dough is rolled out, you can line four buttered ramekins with it, and then fill each one with the secret egg mixture.

This recipe clones the spinach artichoke souffle, but if you're a fan of the spinach and bacon version, check out the Tidbits below for that easy variation.


img_bullet_orangedot.gif 3 tablespoons frozen spinach, thawed
img_bullet_orangedot.gif 3 tablespoons minced artichoke hearts
img_bullet_orangedot.gif 2 teaspoons minced onion
img_bullet_orangedot.gif 1 teaspoon minced red bell pepper
img_bullet_orangedot.gif 5 eggs
img_bullet_orangedot.gif 2 tablespoons milk
img_bullet_orangedot.gif 2 tablespoons heavy cream
img_bullet_orangedot.gif ¼ cup shredded cheddar cheese
img_bullet_orangedot.gif ¼ cup shredded Monterey Jack cheese
img_bullet_orangedot.gif 1 tablespoon shredded Parmesan cheese
img_bullet_orangedot.gif ¼ teaspoon salt
img_bullet_orangedot.gif 1 8-ounce tube Pillsbury Crescent butter flake dough
img_bullet_orangedot.gif melted butter
img_bullet_orangedot.gif ¼ cup shredded Asiago cheese


img_bullet_orangedot.gif Preheat oven to 375 degrees F.

img_bullet_orangedot.gif Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes.

img_bullet_orangedot.gif Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper.

img_bullet_orangedot.gif Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won't sink into the eggs when it's folded over.

img_bullet_orangedot.gif Unroll and separate the crescent dough into four rectangles. In other words, don't tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.

img_bullet_orangedot.gif Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture.

img_bullet_orangedot.gif Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.

img_bullet_orangedot.gif Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot.

post #23 of 35

It IS a croissant dough (if you look at the ingredients on the Panera Bread website, it specifically says "croissant dough"). If you have ever tried a REAL croissant from a bakery, it tastes nothing like a commercial crescent roll. I think you would be better off with a puff pastry, it will not be the same, but better than with a commercial roll. If you could find a better croissant dough, that would work better. 


I do love Panera's souffles. They are amazing, so delicate and yet they are very filling. They are definitely my favorite restaurant breakfast, my favorite is the bacon and spinach one...it is the cheesiest, even cheesier than the 4 cheese one, which is odd. The 4 cheese was not even that cheesy. The spinach artichoke is also very very good. The spinach adds a nice color, but you really don't taste it so don't be afraid to try the spinach ones, even if you don't really like spinach. licklips.gif

post #24 of 35

they are SO SO good, sometimes it doesnt pay to duplicate a recipe.  I always buy two or three at a time cut them into  quarters freeze, what I don't eat, and enjoy the pieces whenever I get the urge. Problem solved. LOL

post #25 of 35
Originally Posted by shroomgirl View Post

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.

You missed correcting them that it is actually called 'Bread Co.' lol.gif I'm just being a facetious St Louisan 

post #26 of 35

After this thread cropped up again, I decided to give these another shot.


In my earlier comments about Todd Wilbur and the technique of this recipe, I thought it looked oddly fussy for how he normally copies these dishes, specifically the microwave par scrambling step. And I know I didn't do it that way last time.


But with evidence that this was Todd's real directions,I did try the microwave directions this time and it makes a difference I wouldn't have believed. As I recall, I just did them in a nonstick pan the first time as it didn't seem an important distinction then.  It puffs much more and is a lighter product than the last time where it was too dense.


I'm thinking it's because heat is not so directional as in a pan and with the added milk and cream, you capture some steam bubbles to help lift it.


I used up some sausage and cheese I had on hand rather than the vegetables.






post #27 of 35

Genuine Panera Baker here...


Egg souffles....It’s basically a cheese enriched bechamel sauce that has raw eggs and fillings blended into it. It’s a pre-made mix, so of course there are stabilizers in it, no preservatives or artificial ingredients though. The cheeses in the mix include cream cheese, mild chedder, and Pecorino Romano. The artichoke and bacon souffles have shredded asiago cheese on top before the dough is folded over. 


As for the dough: it’s a traditional croissant dough. The same dough we use for our artisan pastries

post #28 of 35

Well, that pretty much describes a cheese souffle base, which isn't surprising.


Still, Wilbur's recipe works fairly well in its own right though I think the texture is more eggy and not quite so souffle-like.

post #29 of 35

Try using a little heavy cream,

post #30 of 35

So, how about the new Sausage and Gouda Egg Souffle? I am an at home cook with no experience with souffles. Any help?

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