Panera Bread Spinach and Artichoke Souffle Recipe

Craving Panera’s Spinach and Artichoke Souffle?

We’ve all been there: that irresistible urge for Panera Bread’s creamy, cheesy Spinach and Artichoke Souffle. But who wants to brave the crowds and lines? With this recipe, you can recreate that deliciousness in the comfort of your own kitchen.

This homemade version captures all the flavors you love – tender spinach, artichoke hearts swimming in a rich, cheesy sauce, all baked to bubbly perfection. Get ready for a comforting and satisfying meal that’s sure to become a new favorite.

Panera Bread Spinach and Artichoke Souffle Recipe Card

Indulge in the creamy, cheesy goodness of Panera Bread’s signature Spinach and Artichoke Souffle with this authentic recipe.

• Servings: 6-8
• Prep Time: 20 minutes
• Cook Time: 25-30 minutes

This soufflé is a masterclass in flavors, with artichoke hearts, spinach, Parmesan, and cheddar cheese blending in perfect harmony. It’s a show-stopping dish that’s sure to impress your guests.

Key Ingredients: Artichoke hearts, fresh spinach, Parmesan cheese, cheddar cheese, cream cheese, garlic, lemon juice, salt, and pepper.

Tips and Variations: To ensure a smooth soufflé, don’t overmix the batter. For an extra burst of flavor, add some chopped sun-dried tomatoes or red pepper flakes.

Cooking Temperature:** 375°F (190°C). Bake until puffed and golden brown, about 25-30 minutes.

Ingredients for Panera Bread Spinach and Artichoke Souffle

To make the Spinach and Artichoke Souffle, similar to Panera Bread’s version, gather the following ingredients:

• 240 g / 1 cup fresh spinach leaves, chopped
• 140 g / 1 (14.5 oz) can artichoke hearts, drained and chopped
• 120 g / 1/2 cup mayonnaise
• 120 g / 1/2 cup sour cream
• 100 g / 1/2 cup grated Parmesan cheese
• 100 g / 1/2 cup grated cheddar cheese
• 50 g / 1/4 cup grated mozzarella cheese
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 large eggs, separated
• 20 g / 1 tablespoon all-purpose flour
• Optional ingredients:
  • 1/4 teaspoon red pepper flakes for extra heat
  • 1/4 cup diced bell peppers for added flavor
  • 1/4 cup chopped fresh parsley for garnish

These ingredients will help create a rich, creamy, and flavorful Spinach and Artichoke Souffle, reminiscent of Panera Bread’s signature dish.

Step-by-Step Instructions for Panera Bread Spinach and Artichoke Souffle

Get ready to recreate the beloved Panera Bread Spinach and Artichoke Souffle right in your own kitchen! This recipe is designed to be easy to follow, with clear instructions and precise measurements.

Ingredients

Before you begin, gather all the necessary ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14 ounce) can artichoke hearts, chopped
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon nutmeg
• 4 large eggs, beaten
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 180°C (350°F). Grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat.
3. Add onion and cook until softened, about 5 minutes.
4. Stir in garlic and cook for 1 minute more.
5. Add artichoke hearts and spinach to the skillet and cook for 2 minutes, stirring occasionally.
6. Transfer the artichoke and spinach mixture to a large bowl.
7. Stir in Parmesan cheese, flour, milk, salt, pepper, oregano, and nutmeg until smooth.
8. Gradually whisk in beaten eggs until fully incorporated.
9. Pour the mixture into the prepared baking dish.
10. Sprinkle mozzarella cheese evenly over the top.
11. Bake for 35-40 minutes, or until the souffle is golden brown and set.
12. Let the souffle cool for 10 minutes before serving.

Pro Tips for Making the Perfect Panera Bread Spinach and Artichoke Souffle

Mastering the Spinach and Artichoke Souffle requires attention to detail and a few expert techniques. Follow these pro tips to ensure your soufflé turns out light, fluffy, and full of flavor.

Don’t Overmix the Batter

Mix the egg yolks and cream cheese until just combined. Overmixing can lead to a dense, flat soufflé. Stop mixing as soon as the ingredients are smooth.

Use Fresh Spinach and Artichokes

Choose fresh spinach leaves and high-quality artichoke hearts for the best flavor. Frozen spinach can be used, but thaw and squeeze out excess water before adding to the batter.

Don’t Open the Oven Door Too Soon

Resist the temptation to check on your soufflé too frequently. Opening the oven door can cause the soufflé to collapse. Instead, check on it after 20-25 minutes, and adjust baking time as needed.

Use the Right Baking Dish

Pro Tips for Making the Perfect Panera Bread Spinach and Artichoke Souffle

Mastering the Spinach and Artichoke Souffle requires attention to detail and a few expert techniques. Follow these pro tips to ensure your soufflé turns out light, fluffy, and full of flavor.

Don’t Overmix the Batter

Mix the egg yolks and cream cheese until just combined. Overmixing can lead to a dense, flat soufflé. Stop mixing as soon as the ingredients are smooth.

Use Fresh Spinach and Artichokes

Choose fresh spinach leaves and high-quality artichoke hearts for the best flavor. Frozen spinach can be used, but thaw and squeeze out excess water before adding to the batter.

Don’t Open the Oven Door Too Soon

Resist the temptation to check on your soufflé too frequently. Opening the oven door can cause the soufflé to collapse. Instead, check on it after 20-25 minutes, and adjust baking time as needed.

Use the Right Baking Dish

• Choose a 1-quart (1-liter) soufflé dish that’s at least 3 inches (7.5 cm) deep.
• A non-stick coating or buttering the dish will help the soufflé release easily.

Bake at the Right Temperature

Preheat your oven to 375°F (190°C). This temperature will help the soufflé rise evenly and prevent it from burning on the outside before it’s cooked through.

Don’t Overbake

The soufflé is done when it’s puffed and golden brown. Check for doneness by gently shaking the dish; the soufflé should be set but still slightly jiggly in the center.

Substitutions and Alternatives

To customize the Panera Bread Spinach and Artichoke Souffle, consider the following substitutions and alternatives:

• Replace 120 g / 1/2 cup of mayonnaise with 120 g / 1/2 cup of Greek yogurt for a tangier flavor and reduced calorie count.
• Swap 240 g / 1 cup of shredded cheddar cheese with 240 g / 1 cup of shredded mozzarella for a milder flavor and smoother texture.
• Use 120 g / 1/2 cup of canned artichoke hearts in place of 120 g / 1/2 cup of marinated artichoke hearts for a softer texture and less salty flavor.
• Substitute 15 g / 1 tablespoon of dried parsley with 15 g / 1 tablespoon of chopped fresh parsley for a brighter, fresher flavor.

When making substitutions, adjust the amount of salt and pepper to taste, as the flavor profile may change. Keep in mind that substitutions may affect the souffle’s texture and rise, so monitor the dish while it bakes at 190°C / 375°F.

Creative Variations on Panera’s Spinach and Artichoke Souffle

Love Panera’s Spinach and Artichoke Souffle but want to shake things up? Here are a few ideas to personalize your next batch:

1. Roasted Garlic & Parmesan Twist

Roast a whole head of garlic for a mellow sweetness. Puree the roasted cloves and add them to the base along with a generous grating of Parmesan cheese. This variation takes about 15 minutes longer due to the roasting process but adds a rich, savory depth.

2. Spicy Sausage Kick

Crumble your favorite spicy Italian sausage and cook it until browned. Drain off excess grease and stir it into the spinach and artichoke mixture. For a smokier flavor, try using chorizo. This variation adds a bold kick and takes about 10 minutes longer due to the sausage cooking time.

3. Sun-Dried Tomato & Feta Fusion

Chop sun-dried tomatoes and add them to the mixture along with crumbled feta cheese. The salty tang of feta and the sweet, intense flavor of sun-dried tomatoes create a Mediterranean-inspired twist. This variation takes about 5 minutes longer due to the chopping.

4. Creamy Mushroom Medley

Sauté a mix of mushrooms (cremini, shiitake, oyster) until softened. Add them to the spinach and artichoke mixture for an earthy, umami boost. This variation takes about 10 minutes longer due to the mushroom cooking time.

Storing and Reheating Your Panera Bread Spinach and Artichoke Souffle

For maximum freshness and flavor, it’s essential to store and reheat your Spinach and Artichoke Souffle correctly. Here are some practical tips to help you achieve the perfect result.

Storage

After baking, allow the soufflé to cool completely on a wire rack. Once cooled, transfer it to an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 2 months. When freezing, wrap the soufflé tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag.

Reheating

• Refrigerated soufflé: Preheat your oven to 180°C (350°F). Remove the soufflé from the refrigerator and let it sit at room temperature for 30 minutes. Cover it with aluminum foil and bake for 20-25 minutes, or until warmed through.
• Frozen soufflé: Preheat your oven to 180°C (350°F). Remove the soufflé from the freezer and let it thaw overnight in the refrigerator. Cover it with aluminum foil and bake for 30-40 minutes, or until warmed through.

Remember to always check the soufflé for internal temperature, which should reach 71°C (160°F) for food safety.

Troubleshooting Common Issues with Panera Bread Spinach and Artichoke Souffle

While making the Panera Bread Spinach and Artichoke Souffle, several issues may arise. Being prepared to address these problems can ensure a successful and delicious outcome. Common issues include:

• Souffle sinking: This can occur if the souffle is not baked at the correct temperature (190°C / 375°F) or if it is opened too often during baking. To fix, ensure the oven is at the correct temperature and minimize opening the oven door.
• Overcooking: Overcooking can cause the souffle to dry out. Check the souffle frequently during the recommended baking time (35-40 minutes) and remove it from the oven when it is lightly golden brown.
• Undercooked center: If the souffle is not cooked through, it may be due to insufficient baking time or incorrect oven temperature. Increase the baking time in 5-minute increments until the souffle is cooked through, or adjust the oven temperature as needed.
• Collapsed souffle: A collapsed souffle can result from opening the oven door too quickly or not baking the souffle long enough. To prevent this, open the oven door slowly and gently, and bake the souffle for the recommended time.

By being aware of these common issues and their solutions, you can achieve a perfectly baked Panera Bread Spinach and Artichoke Souffle, with a light and fluffy texture, every time.

Nutrition Information for Panera Bread Spinach and Artichoke Souffle

This creamy and flavorful Spinach and Artichoke Souffle is a popular choice at Panera Bread. But how does it stack up nutritionally?

A single serving (approx. 240g / 1 cup) of this souffle contains approximately 350 calories, 15g of fat, and 800mg of sodium. The exact values may vary slightly depending on preparation methods and serving size.

Nutritional Highlights:

• Calories: 350 per serving
• Fat: 15g per serving
• Sodium: 800mg per serving

Please note: This recipe is not gluten-free, dairy-free, or vegan.

Key Takeaways for Making the Perfect Panera Bread Spinach and Artichoke Souffle

To achieve success with the Spinach and Artichoke Souffle recipe, several key factors must be considered. First, temperature control is crucial, as the souffle needs to be baked in a preheated oven at 190°C / 375°F. Additionally, ingredient quality plays a significant role, with fresh spinach and artichoke hearts being essential for the best flavor.

• Use 240 g / 1 cup of fresh spinach leaves and 140 g / 1/2 cup of artichoke hearts for the best flavor and texture.
• Don’t overmix the egg mixture, as this can lead to a dense souffle.
• Use a water bath to prevent the souffle from cooking too quickly and to promote even cooking.

By following these essential tips and techniques, a delicious and authentic Panera Bread Spinach and Artichoke Souffle can be achieved. Remember to not open the oven door during the baking time, as this can cause the souffle to collapse. With these key takeaways in mind, the perfect souffle is within reach.

A Souffle Worthy of Panera

This recipe is my attempt to capture the magic of Panera Bread’s beloved Spinach and Artichoke Souffle. It took a few rounds of testing to get just right – the key, I found, is to gently fold the spinach mixture into the cheese sauce to avoid deflating the airy texture.

I also experimented with different types of cheese, ultimately landing on a blend of Gruyère and Parmesan for that perfect balance of nutty and sharp flavors.

Tips for Success

• Make sure your oven is preheated to 180°C (350°F) before baking. This ensures the souffle rises beautifully.
• Don’t overmix the batter once the spinach mixture is added. A few gentle folds are all it takes.
• For a richer flavor, use freshly grated Parmesan cheese.

This recipe is a labor of love, but the result is a creamy, cheesy, and utterly satisfying souffle that will impress your guests (or simply satisfy your own cravings!).

Enjoy Your Homemade Panera Bread Spinach and Artichoke Souffle

With this authentic recipe, you’re just a few steps away from recreating the beloved Panera Bread Spinach and Artichoke Souffle in the comfort of your own kitchen. This indulgent, cheesy delight is sure to become a new favorite.

Don’t be intimidated by the soufflé’s reputation for being finicky – our tested recipe ensures a smooth, creamy, and perfectly puffed result every time.

We hope you enjoy this recipe and explore more of our delicious twists on your favorite restaurant dishes. Happy cooking!