Keith loves to tell everyone how I am the “baker in the family”, but I secretly know better. He has had this idea for a savory cheese soufflé in his head for a while now, inspired by some of our breakfast favorites at Panera Bread. Rest assured, it was not I who was up early on a Sunday morning, futzing about with puffed pastry dough, eggs, bacon, and five kinds of cheese. Rather, it was my beloved superman, baking up these delicious and stunning works of art.
Weekend brunch is probably my favorite meal, and waking up to the aromas of a five cheese soufflé in the oven and Keith milling about the kitchen is my personal Nirvana. For a man who “is not good at baking”, this recipe is pretty darn impressive. I mean, you can’t really go wrong with puffed pastry and cheese, but Keith’s idea to add oven roasted tomatoes and crispy bacon make these savory soufflés an unforgettable brunch treat.
As if the flavor combination was not enough, the presentation of these little soufflés blew my mind! They were almost too pretty to eat. Almost. These lovely little things look like he slaved over them for hours, but apparently it only took him fifteen minutes. I think they would be perfect for a bridal or baby shower brunch, but they are just as satisfying as simple meal for two (complete with a simple green salad). I am definitely not the only baker in this family.
A savory soufflé that has great flavor and texture. This is a spin-off of a Panera Bread favorite.
- 12 cherry tomatoes
- 1 puffed pastry sheet
- 3 Eggs
- 4 slices bacon
- 2 TBSP parmesan cheese
- 2 ounces pepper jack cheese (shredded)
- 2 ounces sharp cheddar cheese (shredded)
- 1 TBSP dry blue cheese
- 1 ounce Swiss cheese (shredded)
- 1 TBSP olive oil
- 1 TBSP Red wine vinegar
- 1/2 tsp garlic powder
- To prepare the tomatoes:
- (this can be done up to a week in advance and stored in refrigerator)
- Cut the tomatoes into quarters. and place on oven safe cooking pan and sprinkle with garlic powder, olive oil and salt and pepper and bake in a 200 degree oven for 4-5 hours until desired doneness. (they should have some texture to them still and not browned.
- Remove from oven, place a in container, and add vinegar. Cover and store in refrigerator until cooled.
- To assemble soufflé:
- Preheat oven to 375 degrees
- Using an oven safe metal soufflé pan (ours were 5 inches in diameter) Cut pastry so that it is the size of the diameter plus the the height of pan.
- Lay pastry into pans and press into sides.
- Cook bacon, drain fat and chop into 1/2 inch pieces
- In a medium bowl, whisk eggs and add all cheeses and combine.
- Divide mixture into pans evenly and fill to the top.
- Sprinkle Bacon onto egg mixture.
- Using remaining puff pastry pieces cut eight 2 inch by 1/2 inch triangles and lay on top of egg mixture (4 per soufflé to form decorative top.
- Place in oven and bake for 5 minutes.
- Remove and add tomato pieces to top and return to oven. Continue to cook for approx. 10 minutes or until puff pastry is browned (egg mixture will bubble over the edges, this is fine).
- Remove from oven and allow to cool for 5 minutes.
- Serve warm as a breakfast or with a salad for a quick and easy dinner.