Cheese Souffle

Our Five Cheese Soufflé is a copycat Panera recipe that you can easily make at home. It's savory, flaky and perfect for entertaining.

Copycat Panera Souffle

Weekend brunch is probably my favorite meal, and waking up to the aromas of a cheese soufflé is my idea of heaven. Fluffy, flaky puffed pastry surrounded by layers of cheese, oven roasted tomatoes, and crispy bacon: what could be better?

You don't need to make a Panera run for Cheese Soufflés. These lovely pastries look like you slaved over them for hours, but they only take about 30 minutes. Like our Roasted Tomato Quiche, they are perfect for bridal showers, brunches, or a simple meal for two. Serve them with Radicchio Salad.

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• Copycat Panera Souffle
• Ingredients
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Ingredients

• Cherry Tomatoes: we roast them first to coax out the flavor
• Puffed Pastry: one puffed pastry sheet will do
• Eggs: large or extra large eggs
• Bacon: cook the bacon before adding to the pastry
• Parmesan Cheese: freshly grated parmesan cheese or shredded parmesan cheese
• Pepper Jack Cheese: block of pepper jack cheese, shredded
• Sharp Cheddar Cheese: sharp or extra sharp cheddar cheese, shredded
• Milk: full fat milk, 2% milk or 1% milk works best
• Blue Cheese: crumbled blue cheese
• Swiss Cheese: (shredded)
• Olive Oil: use the best quality extra virgin olive oil you can afford
• Red wine vinegar
• Garlic Powder
• Salt: kosher salt or sea salt
• Pepper: freshly ground black pepper

*see recipe card for quantities.

Instructions

To prepare the tomatoes:

1. (this can be done up to a week in advance and stored in refrigerator)
2. 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.
3. Remove from oven, place a in container, and add vinegar. Cover and store in refrigerator until cooled.

To assemble souffle:

1. Preheat oven to 375° F.
2. 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.
3. Lay pastry into pans and press into sides.
4. Cook bacon, drain fat and chop into ½" pieces
5. In a medium bowl, whisk eggs, milk. Add all cheeses and combine.
6. Divide mixture into pans evenly and fill to the top.
7. Sprinkle Bacon onto egg mixture.
8. Using remaining puff pastry pieces, cut eight 2" by ½" triangles and lay on top of egg mixture (4 per soufflé to form decorative top.
9. Place in oven and bake for 5 minutes.
10. 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).
11. Remove from oven and allow to cool for 5 minutes.
12. Serve warm as a breakfast or with a salad for a quick and easy dinner.

Storage

• Store in an airtight container in the refrigerator for up to 3 days.
• To reheat: pop them in the microwave for a minute or two.
• Do not freeze.

FAQ

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