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Panera Soufflé Recipe (Copycat)

Four copycat Panera egg soufflés in white ramekins with golden puff pastry tops on a light marble countertop
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An easy copycat Panera soufflé with flaky puff pastry and a creamy egg custard — no roux, no béchamel, about ten minutes of hands-on work. One base recipe with four flavor variations: four cheese, spinach and bacon, spinach and artichoke, and ham and Swiss. Freezer-friendly.

Ingredients

  • 1 sheet frozen puff pastry, thawed (about 8–9 oz)
  • 4 large eggs
  • 2 oz cream cheese, softened
  • ½ cup half-and-half
  • ½ tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup shredded cheese (see flavor variations)
  • Flavor add-ins (see below)
  • Butter or nonstick spray, for the ramekins

Four cheese:

  • ¼ cup each shredded cheddar, Monterey Jack, Parmesan, Asiago

Spinach & bacon:

  • ¾ cup shredded cheddar and Monterey Jack, 3 tbsp chopped fresh spinach, 4 slices cooked bacon, crumbled, pinch smoked paprika

Spinach & artichoke:

  • ¾ cup shredded Monterey Jack and Parmesan, 3 tbsp chopped spinach, ⅓ cup chopped canned artichoke hearts, drained, 2 tbsp diced red bell pepper

Ham & Swiss:

  • ¾ cup shredded Swiss, ½ cup finely diced ham, 2 tbsp chopped green onion

Instructions

  1. Preheat oven to 375°F. Grease four 8-oz ramekins with butter or nonstick spray.
  2. Roll thawed puff pastry slightly thinner and cut into 4 squares. Press one into each ramekin, letting the corners drape over the sides.
  3. Whisk eggs, softened cream cheese, half-and-half, Dijon, salt, and pepper until smooth.
  4. Stir in the shredded cheese and your flavor add-ins.
  5. Divide evenly among the ramekins. Fold the pastry corners loosely toward the center.
  6. Place ramekins on a baking sheet. Bake 25–28 minutes, until the pastry is deep golden and the center has a slight wobble.
  7. Rest 5 minutes before serving.

Notes

  • Make ahead: Refrigerate up to 3 days or freeze up to 1 month. Reheat at 350°F for 10 minutes from the fridge, 15–20 from frozen. Air fryer at 325°F for about 8 minutes gives the best crust. Skip the microwave.
  • No ramekins: A muffin tin works. Cut the pastry smaller, fill about ¾ full, and bake 18–20 minutes for 8 mini soufflés.
  • One big quiche: Press the pastry into a 9-inch pie dish. Use 6 eggs, 4 oz cream cheese, ¾ cup half-and-half, 1½ cups cheese, and 1 cup fillings. Bake 40–45 minutes and rest 10 minutes before slicing. Serves 6.
  • Cream cheese: Use full-fat block cream cheese, not whipped. It’s what replaces the roux most copycat recipes call for.

Find it online: https://reachwellth.com/panera-souffle-recipe/