PANERA BREAD HAM AND SWISS SOUFFLE RECIPE (2024)

FAQs

What is the secret of the soufflé? ›

Deliciously crafted souffle made with our savory egg mixture, Neufchâtel, cheddar, Parmesan and romano cheeses.

The “shelf life” of the soufflé is 90 minutes on the hot plate warmer thing. They're supposed to throw them out after that.

According to La Varenne Practique (a timeless masterwork you should consider owning if learning more about classic French cooking appeals), there are only a few critical points to perfecting a souffle: a base of the right consistency, stiff egg whites, and the careful folding of the base and the beaten whites.

However, a lot of problems can occur that ruin this rise. If the egg whites are not mixed enough, they will be too heavy to rise, but if they are over-whipped they will collapse in the oven.

Panera confirmed that the kitchen sink cookie, kids menu and soufflés are staying. Some new items on the menu include a “Toasted Italiano,” with ham, soppressata and provolone; a “Chicken Bacon Rancher” sandwich that has chicken, bacon and white cheddar; a “Ciabatta Cheesesteak;” and a “Ranch Cobb” salad.

What is the main difference between a souffle vs quiche? The main difference lies in the base and the texture of these two dishes. While quiche has a savory pastry crust filled with a custard base made from whole eggs and cream, a soufflé relies heavily on whipped egg whites to give it a light and airy texture.

Traditional souffle bases are made by combining a thickened sauce with egg yolks. The tricky part is adding the yolks to the hot sauce--there's always the danger a yolk will cook before it's worked into the sauce.

So you answer, long story short: Eggs only until 10:30. This includes Panares's quiche which they call a soufflé. Unfortunately Panera doesn't serve breakfast all day.

Can you eat soufflé the next day? ›

The recipe for the original souffle came from here, but if you really want to taste what my childlike imagination conjured all those years ago, I suggest you let them cool, cover with plastic wrap, and keep in the fridge overnight. The next day, top with some berries and a big plop of whipped cream.

To reheat: Microwave refrigerated soufflés for 2 to 3 minutes and frozen soufflés for 5 to 6 minutes until warmed through, or heat in a 300 F oven for 10 minutes (refrigerated) or 15 minutes (frozen).

Freshly baked souffle made with our savory egg mixture, spinach, a romano cheese blend, red peppers and artichoke hearts with a hint of garlic.

Breads: The bread with the fewest calories is the whole grain miche with 130 per serving. Other good choices are the whole grain baguette or whole grain loaf with 140 calories (each option also has 3 grams of fiber per serving).

Panera Bread Baked Egg Souffles Spinach & Bacon (1 souffle) contains 37g total carbs, 35g net carbs, 37g fat, 23g protein, and 570 calories.

They require a substantial and stable base, in the form of a cooked sauce that often involves butter, egg yolks and some kind of starch (flour, rice or cornstarch). Sweet soufflés, with fruit, chocolate or liquors, make spectacular desserts. The base can be made from a fruit purée, or a sweet, rich sauce.

To rise properly, soufflés need a heavy, straight-sided vessel with a fluted rim. Uses for these small dishes, also sometimes called ramekins, go far beyond the eggy French classic. “They're perfect for any time you want to construct a charcuterie board or cheese board,” says Gold.

To our taste, it has a crusty exterior packed with flavor, a dramatic rise above the rim, an airy but substantial outer layer, and a rich, loose center that is not completely set. A great souffle must also convey a true mouth feel of flavor, bursting with the bright, clear taste of the main ingredient.

Souffle Logic: A soufflé is made up of three elements: A base sauce enriched with egg yolks (pastry cream for sweet, béchamel for savory), a filling (anything from cheese to chocolate), and whipped egg whites.