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Delicious and Easy Panera Bread Copycat Recipes

Delicious and Easy Panera Bread Copycat Recipes

Cranberry Orange Muffins

Make your next holiday brunch memorable with these Panera copycat cranberry orange muffins. You can also give them to your loved ones. These gorgeous-looking muffins never disappoint.

Makes 6 muffins | Prep. time 25 minutes | Cooking time 30 minutes

Ingredients

  • 1 tablespoon cornstarch
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup sugar
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups fresh cranberries
  • 2 teaspoons fresh orange zest
  • 2 tablespoons turbinado sugar

Directions

  1. Preheat the oven to 375°F (190°C). Line a jumbo muffin pan with 6 paper liners.
  2. Add the flour, cornstarch, baking powder, baking soda and salt to a mixing bowl. Mix well.
  3. Combine the sugar and oil in a large bowl. Add the eggs one by one and whisk well.
  4. Mix in the vanilla.
  5. Add the flour mixture and buttermilk to the egg mixture in batches, mixing after each addition to make a smooth batter.
  6. Mix in the orange zest and 1 cup of the cranberries.
  7. Spoon the batter into the muffin pan. Add the remaining cranberries and turbinado sugar over the muffins.
  8. Bake for about 25–30 minutes until golden brown around edges and a toothpick comes out clean.
  9. Serve warm.

 

 

Chicken Strawberry Poppyseed Salad

If you are a rabid Panera salad fan, this is the right time to jump in on the excitement. Presenting the iconic strawberry poppyseed salad that became the talk of the town soon after Panera launched it.

Serves 2–3 | Prep. time 10 minutes

Ingredients

  • ¼ cup chopped pineapple
  • ¼ cup mandarin oranges
  • 1–2 cups chopped romaine lettuce
  • ¼ cup chopped strawberries
  • ¼ cup blueberries
  • ⅛ cup poppyseed salad dressing
  • ⅛ cup salted toasted pecans
  • ¼ cup chicken

Poppyseed Salad Dressing

  • ¼ cup sugar
  • ½ cup canola oil
  • ¼ cup red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon poppy seeds

Directions

  1. Add all of the dressing ingredients to a mixing bowl. Mix well.
  2. Set aside for 1 hour to marinate.
  3. Add the oranges, pineapple, romaine lettuce, strawberries, blueberries, chicken, and toasted pecans to a mixing bowl. Mix well.
  4. Drizzle with prepared dressing and serve fresh.

 

 

Vegetarian Summer Corn Chowder

Have some bread with this delicious soup for dinner during a cold, rainy night. It’s definitely comforting and warm.

Serves 6 | Prep. time10 minutes | Cooking time 45 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 medium red onion, diced
  • 3 tablespoons all-purpose flour
  • 2 russet potatoes, diced
  • 4-6 cups unsalted vegetable stock
  • ½ cup red bell pepper, diced
  • ½ cup green bell pepper, diced
  • 4 cups whole corn kernels
  • ¼ teaspoon black pepper, ground
  • 1 cup half-and-half cream
  • Salt and pepper to taste
  • Chives, thinly sliced, for garnish
  • Bacon bits, for garnish

Preparation

  1. Sauté the onion in butter and oil over low heat. When the onion becomes translucent, add in the flour and cook for another 4-6 minutes.
  2. Dice the potatoes into quarter-inch cubes and add them to the simmering mixture. Add the broth, then turn the heat up and bring the mixture to a boil.
  3. Reduce the heat to medium and continue simmering for 14-16 minutes.
  4. Dice the bell peppers into quarter-inch cubes and add them to the mixture. Also add in the corn, pepper, cream, salt, and pepper, and allow the mixture to simmer for another 14-16 minutes.
  5. Transfer the soup into a bowl and garnish with chives and bacon, if desired.

 

 

Steak and White Cheddar Sandwich

Pickled red onions are the secret that makes this steak panini so unique and popular. This recipe is super easy to prepare at home and does not compromise a bit on the authentic restaurant taste.

Serves 2 | Prep. time 4-6 minutes | Cooking time 10 minutes

Ingredients

Pickled Onions

  • 1 tablespoon sugar
  • 1½ teaspoons salt
  • ½ cup white vinegar
  • 1 cup warm water
  • 1 cup thinly sliced red onions

Sandwich

  • 2 tablespoons pickled red onions
  • 2 Ciabatta bread
  • 6 ounces roast beef, sliced
  • 2 tablespoons horseradish sauce
  • 4 slices white cheddar cheese

Directions

  1. Add the onions to a glass jar.
  2. Add the white vinegar, sugar, salt, and water to a mixing bowl. Mix well until the sugar dissolves.
  3. Pour over onions and set aside for 30 minutes.
  4. Split the ciabatta loaf down the center (not all the way through).
  5. Spread horseradish sauce over the inside.
  6. Add the roast beef, onions, and cheese. Close the sandwich.
  7. Place in a panini press or sandwich press and cook about 3 minutes until evenly brown.

 

 

Turkey Chili

Excited to make Panera’s popular turkey chili at home? Wait no longer! This turkey chili recipe uses an Instant Pot; however, you can also prepare it easily on the stovetop.

Serves 4–6 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • ½ cup edamame
  • ½ cup chopped celery
  • 1–2 pounds cooked turkey, shredded or cut into small pieces
  • 2–3 tablespoons olive oil
  • ½ cup frozen corn
  • 2 carrots, peeled and chopped
  • 1 can kidney beans, drained
  • 1 can garbanzo beans, drained
  • 2 cloves garlic minced
  • 2 cups crushed tomatoes
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon chili powder
  • 1 tablespoon roasted or regular cumin
  • 1 tablespoon Italian seasoning
  • 1 teaspoon tomato paste
  • 1 small onion, chopped
  • 2 cups vegetable broth

Directions

  1. Add the olive oil, broth, turkey, vegetables, and other ingredients to the Instant Pot one by one. Stir gently.
  2. Close the lid and make sure that the valve is sealed properly.
  3. Press CHILI-STEW; set timer to 14-16 minutes.
  4. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  5. After the timer reads zero, press NPR for natural pressure release.
  6. Open the lid and press SAUTE.
  7. Stir-cook for 4–10 minutes until the mixture thickens.
  8. Serve warm.

 

 

Buttery Shortbread Cookies

Made from scratch at home, these shortbread cookies taste just like Panera Bread. Make them this weekend and impress your friends with your baking skills.

Makes 16 cookies | Prep. time 16 minutes | Cooking time 20 minutes

Ingredients

  • 2 cups cake flour or all-purpose flour
  • 1 cup (2 sticks) butter, room temperature
  • ¾ cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking powder

Directions

  1. Preheat the oven to 325°F (160°C).
  2. Combine all of the ingredients in a bowl to form a smooth dough.
  3. Place the dough in an ungreased pan; press firmly.
  4. Score the dough into rectangular cookies or any shape you desire using a knife.
  5. Bake for 20 minutes until lightly browned.
  6. Serve warm.

 

 

Mango Smoothie

You can’t ask for more from this signature smoothie from the one and only Panera’s. This creamy, rich smoothie has a delicious blend of honey, yogurt, banana, pineapple, and mango to make any occasion a festive one. This mango smoothie truly balances the sweet and tangy flavors to make a unique drink that will stick in your memory for a very long time.

Serves 6 | Prep. time 10 minutes

Ingredients

  • 2 cups frozen peeled mangoes, chopped
  • ½ cup unsweetened pineapple juice
  • ½ medium ripe banana
  • 1 tablespoon honey
  • ½ cup reduced-fat plain yogurt

Directions

  1. Add all the ingredients to a blender or food processor.
  2. Blend until smooth.
  3. Pour into serving glasses and serve chilled.

 

 

 

These recipes and more are found in Lina Chang’s Copycat Recipes: Making Panera’s Bread Most Popular Recipes at Home. To get your own copy, click on the cover below and click here.

To download a copy of the featured recipes, click here.

Panera Bread Copycat Recipes!

Panera Bread Copycat Recipes!

Spinach Artichoke Egg Soufflés

Make your morning truly amazing with Panera’s iconic cheese souffle. Packed with healthy and satisfying ingredients, it is an all-in-one breakfast treat.

Makes 4 large soufflés | Prep. time 20 minutes | Cooking time 44-46 minutes

Ingredients

  • 1 (17-ounce) pack sheet puff pastry
  • 3 large eggs
  • 2 tablespoons sour cream or Greek yogurt
  • ¼ cup Pecorino Romano or Parmesan cheese, finely grated
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon baking powder
  • ¼ cup frozen chopped spinach, thawed
  • 1–2 dashes hot sauce (optional)
  • 2 artichoke hearts, chopped
  • ¼ cup Asiago cheese, grated
  • 1 tablespoon red bell pepper, finely chopped

Variations

Spinach and Bacon

Remove red bell pepper. Replace artichoke hearts with ¼ cup cooked and chopped bacon.

Ham and Swiss

Remove red bell pepper. Replace artichoke hearts and spinach with ½ cup sliced and chopped deli ham, and replace Asiago cheese with Swiss cheese.

Four Cheese

Replace artichoke hearts and spinach with ½ cup shredded cheddar cheese; use a combination of Parmesan and Pecorino Romano cheese.

Directions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the pastry into 4 equal pieces. Line 4 4-inch tart pans with the pastry squares, allowing the corners to drape over the pan edges.
  3. You can also use muffin tins; in that case, grease well, cut the pastry into 9 square pieces and press each piece into a tin.
  4. Whisk the eggs in a mixing bowl. Add the baking powder, Pecorino cheese, sour cream, salt, garlic powder, and hot sauce; mix well.
  5. Add the artichoke hearts, spinach, and bell pepper.
  6. Fill the pans or muffin tins equally with the prepared mixture.
  7. Sprinkle 1 tablespoon of Asiago cheese on top of each pan. Gently fold the corner points of the pastry over the filling. If using muffin tins, sprinkle Asiago cheese evenly on top.
  8. Bake for 24-26 minutes until the eggs are puffy and the pastry is browned.
  9. Serve warm.

 

Creamy Chicken Wild Rice Soup

This creamy wild rice soup is a true delight for people who love to have chicken-based dinners. This soup is versatile, thick, and satisfying at the same time.

Serves 6 | Prep. time 10 minutes | Cooking time 70–80 minutes

Ingredients

  • 2 celery stalks, chopped
  • 2 small carrots, chopped
  • 2 tablespoons butter
  • ½ small onion or 1 large shallot, chopped
  • Salt and pepper to taste
  • 2 quarts chicken broth
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ¾ cup wild/brown rice blend
  • 2 chicken breasts, halved
  • 1½ cups heavy cream
  • ¼ cup all-purpose flour
  • ¼ cup milk
  • Salt and pepper to taste

Directions

  1. Melt the butter over medium heat in a large stockpot or deep saucepan.
  2. Add the onion, carrots, celery, salt, and pepper and stir cook for 8–10 minutes until softened and tender.
  3. Add the garlic and thyme; stir-cook for 1 more minute.
  4. Add the chicken broth and bring to a boil.
  5. Add the chicken breasts and cook for 8–10 minutes until no longer pink. Remove the chicken breasts and set aside.
  6. Add the rice and reduce heat to low and simmer for about 40–46 minutes until rice is tender, stirring occasionally.
  7. While the soup is cooking and the chicken has cooled, shred the chicken breasts and set aside.
  8. Add the milk and flour to a mixing bowl. Mix well until smooth and lump-free. Mix into the soup mixture with the heavy cream. Stir to combine. Add the shredded chicken. Simmer for 10 more minutes.
  9. Taste and adjust seasoning with salt and pepper, if needed. Serve warm.

Roasted Turkey Apple Cheddar Sandwich

If you love Panera sandwiches, you will dig this special offering from Panera Bread. A fine combination of sweet apples, roasted turkey, and sharp cheddar cheese brings out the best from this classic sandwich.

Serves 4 | Prep. time 6–10 minutes | Cooking time 0 minutes

Ingredients

  • 8 slices cranberry walnut bread
  • ¼ pound sharp white cheddar cheese, sliced
  • 8–10 ounces roasted turkey breast, thickly sliced
  • ½ red onion, thinly sliced

Apple slaw

  • 2 tablespoons plain Greek yogurt
  • 2 teaspoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons honey
  • ½ cup slaw mix, like broccoli or cabbage
  • 1 tablespoon dried cranberries
  • 1 tablespoon chopped pecans
  • 1 Gala apple, peeled, and thinly sliced

Honey Mustard

  • 3 tablespoons Dijon mustard
  • 1 tablespoon honey

Directions

  1. Combine the mustard and honey in a bowl and mix well.
  2. Spread the mustard mixture over the bread slices.
  3. Combine the Greek yogurt, lemon juice, vinegar, and honey in a bowl. Mix well. Add the remaining ingredient and stir to coat.
  4. Layer 4 slices of the bread with turkey, apple slaw, cheese, onion, and lettuce.
  5. Top with the remaining slices to form 4 sandwiches.
  6. Slice and serve fresh.

 

Bear Claws

A Panera copycat collection would be incomplete without their all-time favorite bear claws. These are sweet and superb pastries to have any time you crave.

Serves 18 | Prep. time 10 minutes | Cooking time 14–16 minutes

Ingredients

  • 4-6 cups all-purpose flour (divided)
  • 1½ cups cold butter, cut into ½-inch pieces
  • 1 (¼ ounce) package active dry yeast
  • ¼ cup sugar
  • ¼ teaspoon salt
  • 1¼ cups half-and-half cream
  • 1 egg white
  • 2 eggs
  • ½ cup almond paste, cubed
  • ¾ cup confectioners’ sugar
  • 1 tablespoon water
  • Sliced almonds
  • Coarse sugar

Directions

  1. Add the butter and 3 cups of the flour to a mixing bowl. Mix well. Refrigerate.
  2. Add the remaining flour and yeast to another mixing bowl. Mix well.
  3. Add the cream, sugar, and salt to a medium saucepan or skillet and stir-cook over medium heat until warm.
  4. Add the yeast mixture and 1 egg; whisk to mix well. Remove from heat.
  5. Add the flour mixture and mix well.
  6. Place the dough on a floured surface and knead to form a smooth dough. Roll into a 21×12 rectangle.
  7. Fold into thirds to create a shorter 12×7 rectangle.
  8. Make a quarter turn and roll again to create another 21×12 rectangle. Repeat.
  9. Cover and refrigerate for at least 4 hours or overnight until firm.
  10. Beat the eggs in a mixing bowl until foamy. Mix well.
  11. Add the almond paste and confectioners’ sugar; beat until smooth.
  12. Divide the dough into halves. Roll each into a 12-inch square. Slice each into 4-inch-wide strips.
  13. Add 2 tablespoons of filling over each strip. Fold the edges together and seal the ends and edges. Slice into 3 pieces.
  14. Grease a baking sheet; place all the pieces thereon with the folded edge facing away. Cut each piece four times within the 12 inches of the folded edge. Separate them slightly.
  15. Repeat with the remaining filling and dough. Cover and allow to rise for 1 hour.
  16. Beat the remaining egg and water and brush it over each claw. Sprinkle sugar and almonds on top.
  17. Preheat the oven to 375°F (190°C).
  18. Bake for 14-16 minutes until golden brown.
  19. Serve warm.

 

All the recipes are from Lina Chang’s cookbook Copycat Recipes Making Panera Bread’s Most Popular Recipes at Home Panera Bread Copycat Recipes

 

To download and print the recipes, click here