Ingredients:

3	large yellow onions, halved and sliced
3	red onions, halved and sliced
6	shallots, halved and sliced
3	leeks (white parts only), halved lengthwise and sliced crosswise
3	cups scallions (greens reserved for croutons), sliced
1	large garlic clove, minced
	salt and freshly ground black pepper, to taste
1/4	cup extra virgin olive oil
1	750ml bottle red wine
1	small bunch thyme (12 sprigs) cut into 4" lengths
6	quarts beef stock, homemade or low-sodium canned
1	baguette, sliced into 1/2-inch coins
1	cup Gruyere cheese, grated

Directions:

In a 12-quart stockpot, sauté the onions, shallots, leeks, scallion whites, garlic and a heavy pinch of salt in 2 tablespoons oil until the onions begin to caramelize. Deglaze with red wine. Add the thyme and stock to the pot. Bring the soup to a boil, reduce heat to low, and simmer for at least 1 hour. Adjust the seasoning with salt and pepper.

While the soup is simmering, preheat the oven to broil. Toss the bread coins with the remaining 2 tablespoons oil and place flat on a sheet pan. Toss the scallion greens with the Gruyere, and top each coin with the mixture. Bake on a rack in the middle of the oven for 3 minutes and then transfer to the broiler to lightly brown the tops. The cheese should be bubbly. Ladle the soup into bowls and top with croutons.

Tags: panera bread recipes, panera bread soup recipes, five onion soup, panera bread

Ingredients:

6-8 thick slices cinnamon raisin bread
6 T. butter
1 t. vanilla
1 1/2 C. half and half
1 C. milk
1/2 t. cinnamon
1 C. pecans, coarsely chopped
4 eggs, beaten
2 T. dark corn syrup
Dash of nutmeg
1/2 C. light brown sugar

Directions:

Preheat the oven to 350° F. Generously butter a 13 x 9 x 2 baking pan.

Butter both sides of bread and place in baking pan, covering bottom of pan.

In a bowl, toss pecans with brown sugar and distribute over bread. Drizzle corn syrup over pecans. In a bowl, mix eggs, vanilla, half and half, milk, cinnamon, and nutmeg. Pour evenly over bread slices.

Let baking pan rest 15 to 30 minutes before putting in the oven. Bake at 350° F. for 30 to 45 minutes, until brown. Invert on serving tray, cut into squares.

Tags: panera bread recipes, panera bread french toast, french toast recipe

Ingredients:

8 large eggs
1/4 teaspoon salt
2 cups whole milk
1 teaspoon fresh chopped tarragon or 1/2 teaspoon dried
1/4 teaspoon paprika
Freshly ground black pepper, to taste
6 ounces Monterey Jack or medium Cheddar cheese, grated
6 ounces Asiago cheese, grated
4 Asiago cheese bagels

Directions:

1. In a large mixing bowl, beat together the eggs, salt, milk, tarragon, and paprika. Season with pepper.
2. Mix the grated cheeses together in a bowl.
3. Cut the bagels into bite-size pieces.
4. Grease a 2-quart soufflé or casserole dish.
5. Starting with the bagel pieces, alternately layer bagel pieces and grated cheese into the dish.
6. Pour the egg mixture evenly over everything, cover the dish and refrigerate overnight.
7. Preheat the oven to 350 degrees.
8. Bake, uncovered, for 1 hour, until the top is golden brown.

Makes 8-10 Servings

Tags: panera bread recipes, asiago bagel bake, restaurant recipes, copycat recipes

Ingredients:

5 tablespoons butter
1/2 cup chopped onion
5 tablespoons flour
4 cups milk
1/2 bay leaf
1/2 teaspoon black pepper
1/2 teaspoon oregano
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
3 cups crushed tomatoes

Directions:

Melt the Butter in a soup pot.
Add the onion and cook over medium heat, stirring, until the onion is softened but not browned.
Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes.
Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened.
Stir the baking soda into the tomatoes.
Add the tomatoes to the milk, and bring just to a simmer.

Tags: panera bread recipes, tomato soup recipe, panera bread soup recipes

Oven: Pre-heated to 350*F
Bake time: 30 minutes for individual molds and 45 minutes for larger molds.

Ingredients:

1/2 cup raisins
1/3 cup orange juice
8 slices cinnamon raisin bread (or soft white bread), cut into 1" cubes
3 tablespoons melted butter
2 cups whole milk
3 large eggs
1/3 cup sugar
1 teaspoon vanilla extract (pure)
1/2 teaspoon cinnamon*
Pinch of salt

Directions:

Combine the raisins and orange juice and allow to set for 15 minutes. In a bowl, combine the bread cubes with the melted butter then spread them on to a cookie sheet and bake until just golden brown. Set aside to cool. Brush with melted butter either a 2 quart casserole or 6 individual ceramic ramekins.
Place the bread cubes or in the buttered molds. Combine the milk, eggs, sugar, salt, cinnamon and vanilla extract with a whisk, stirring until sugar is completely dissolved and mixture is homogenous. Pour this mixture over the bread cubes in the molds and allow to set in the refrigerator for 15 minutes. Place the bread custard molds onto a cookie sheet and put into the oven for 30 minutes for individual molds and 45 minutes for larger molds. Remove the molds from the oven and let stand 15 minutes before serving.

Makes 4-6 Servings

Tags: panera bread recipes, bread pudding recipe, dessert recipes, restaurant recipes

Ingredients:

• 2 (14 oz.) cans chicken broth
• 2 C. water
• 3 carrots, chopped
• 3 stalks celery, chopped
• 1 pinch ground black pepper
• 3 slices fresh ginger root
• 1 Tbs. vegetable oil
• 1/2 C. chopped cooked chicken breast meat
• 1/2 C. egg noodles

Directions:

In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Sauté for about 5 minutes and remove the sliced ginger. Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.

Tags: panera bread recipes, chicken noodle soup recipe, panera bread soup recipes

Ingredients:

• Slices of Panera Bread Multigrain Bread
• Slices of Provolone cheese
• Sliced tomato
• Sliced purple onion
• Strips of cooked bacon

Directions:

Butter the bread on one side and place in heated pan. Assemble ingredients on the bread as listed above (cheese, tomato, onion and bacon). Place another sliced of buttered bread on top and grill slowly until both sides are crispy. Serve with a cup of soup.

Tags: panera bread recipes, panera bread sandwich recipe, grilled panera provolone, restaurant recipes

Ingredients:

8	thick slices Panera Cinnamon Raisin bread
4	teaspoons honey-Dijon mustard
8	slices thinly-sliced Swiss cheese (4 ounces)
8	slices honey-cured ham (4 ounces)
2	large eggs
2	tablespoons water
	salt and pepper to taste
2	tablespoons butter

Spread 1/2 teaspoon mustard on each slice of Cinnamon Raisin bread. Assemble the sandwich: bread (mustard side up), 1 slice cheese, 2 slices ham, 1 slice cheese, bread (mustard side down). Repeat to make four sandwiches.

Whisk eggs, water, salt and pepper. Melt butter in heavy large skillet over medium-low heat.

Dip both sides of the sandwich into egg mixture, lightly soaking bread. Place in skillet and cook until the cheese melts and the sandwiches are golden, about 4 minutes per side. Cut sandwiches in half diagonally and serve.

Serves 4

Tags: panera bread recipes, panera bread sandwiches, monte cristo sandwich recipe

Ingredients:

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup flour
1/4 cup melted butter
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
1 cup carrots, julienned
1/4 teaspoon nutmeg
salt & pepper, to taste
8 ounces grated sharp cheddar

Directions:

Saute onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for about 4 minutes. Be sure to stir frequently.
Slowly add the half-and-half, continue stirring.
Add the chicken stock whisking all the time.
Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20 minutes.
Add salt and pepper.
By now the soup should be thickened.
Pour in batches into blender and puree.
Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended.
Stir in the nutmeg.

Serves 4

Tags: panera bread recipes, panera bread soup recipes, broccoli cheese soup recipe, panera bread