Panera Bread (called St. Louis Bread Company in the St. Louis metropolitan area) is a chain of bakery–cafĂ© quick casual restaurants in the United States and Canada that sells breads, sandwiches, soups, salads, and other bakery items. This site will provide copycat recipes and recipes using products sold at the Panera Bread restaurants. Panera Bread Co. has 1,736 bakery cafes in 45 states and Canada under the Panera Bread, Saint Louis Bread Co. and Paradise Bakery & Cafe brands.

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Southern Peanut Chicken Soup


SOUTHERN PEANUT CHICKEN SOUP
Panera Bread Restaurant Recipe

Serves 4

2 tablespoons peanut oil or vegetable oil
1 1/2 cup chopped onions
1 cup chopped celery
1/2 cup chopped red bell pepper
3 -4 cups low sodium chicken broth
1 (14.5 oz.) can low sodium diced tomatoes
1 cup peanut butter
1/4 teaspoon salt
1/4 teaspoon ground cayenne pepper
2 cups cubed cooked chicken

Heat oil in a large saucepan over medium heat. Add onions, celery, and bell pepper, and cook until soft, 5 to 7 minutes. Add 3 cups of broth and tomatoes. Bring to a simmer, and then reduce the heat to medium-low and simmer gently until the flavors blend, about 5 minutes.

Puree with a stick blender or in an upright blender or food processor (in batches if necessary). Return soup to pan and stir in peanut butter, salt, cayenne, and chicken. Heat through, 2 to 3 minutes.


Take Along Italian Subs


TAKE ALONG ITALIAN SUBS
Panera Bread Restaurant Recipe

Serves 8

2 loaves Panera Bread Ciabatta
1/2 cup Panera Bread Balsamic Vinaigrette Dressing
12 ounces sliced provolone
1 pound thinly sliced smoked ham
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced prosciutto or capicola
1 (12 oz.) jar roasted red peppers, drained
2 cups shredded lettuce
2 tomatoes, thinly sliced
1 teaspoon dried oregano

Slice the bread lengthwise and open it up like a book. Brush the bottom halves of the bread with some of the vinaigrette. Layer half of the provolone over the bottom half of both sandwiches. Layer on the ham, salami, and prosciutto, folding the sliced meats to build volume into the sandwiches. Top with the peppers, lettuce, tomatoes, and oregano.

Drizzle with the remaining vinaigrette and then top with the other half of the provolone and the bread. Wrap the sandwiches in wax paper or foil. To serve, unwrap and slice them into quarters on a diagonal.

Roasted Veggie Sandwich


ROASTED VEGGIE SANDWICH
Panera Bread Restaurant Recipe

Serves 4

1 pound eggplant, halved lengthwise and sliced 1/2 inch thick
1 medium onion, thinly sliced
4 small roma tomatoes, halved lengthwise
1 small zucchini, sliced
2 tablespoons Panera At Home Greek Dressing, plus additional for serving
4 Panera Hoagie Rolls
1 tablespoon olive oil
1 clove garlic
4 ounces crumbed feta cheese
2 tablespoons fresh oregano leaves

Place eggplant, onion, tomatoes and zucchini in a large bowl. Drizzle with 2 tablespoons dressing. Transfer to a 15x10x1-inch baking pan. Roast in a 400 degree oven for 25 minutes or until vegetables are tender, stirring once or twice.

Cut hoagie rolls lengthwise. Brush cut sides with olive oil. Lightly toast roll in hot oven, about 8 minutes. Rub cut surface of rolls with garlic clove. Spoon roasted vegetables onto roll. Top with feta cheese, oregano. Drizzle with additional dressing.

Lemon Poppyseed Pound Cake


LEMON POPPYSEED CAKE
Panera Bread Restaurant Recipe

1 cup 2% plain Greek yogurt
3 large eggs
Freshly grated zest of 1 lemon
½ teaspoon vanilla extract
3 tablespoons poppyseeds
1¼ cups granulated sugar
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
6 tablespoons olive oil
5 tablespoons fresh lemon juice
1/2 cup confectioners’ sugar

Heat the oven to 350 degrees. Coat an 8 by 4 inch loaf pan with cooking spray.

In a large bowl, whisk together the yogurt, eggs, lemon zest, vanilla extract, poppyseeds, and 1 cup of the granulated sugar. In a small bowl, whisk together the flour, baking powder, and salt. Slowly stir the dry mixture into the wet mixture. Gently fold in the oil.

Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 45 to 55 minutes. Cool the cake in the pan for 10 minutes and then remove it to a rack. Place a sheet of foil underneath the rack.

Combine 4 tablespoons of the lemon juice and the remaining 1/4 cup of granulated sugar in a small saucepan. Cook over medium heat until the sugar dissolves. Brush and dab the mixture over the bottom, sides, and top of the warm cake, letting it soak in. Make sure the cake is right side up to cool completely. Serves 12.

When it is cool, stir together the confectioners’ sugar and remaining 1 tablespoon of lemon juice. Drizzle the topping over the cake.

Orange Cloud Cheesecake


ORANGE CLOUD CHEESECAKE
Panera Bread Restaurant Recipe

Crust:
1 1/2 Panera Bread Orange Scones, crumbled
1 tablespoon sugar
3 tablespoons melted butter, unsalted

Cheesecake:
2 pounds Panera Bread Reduced-Fat Plain Cream Cheese Spread, or other reduced-fat plain cream cheese
1/2 cup light sour cream
1 1/2 cups sugar
4 egg yolks
1 tablespoon grated orange zest
2 tablespoons orange juice
1 tablespoon lemon juice
1 1/2 teaspoons vanilla extract
6 egg whites
1/4 teaspoon cream of tartar

Preheat oven to 325 degrees. Using an electric mixer on medium speed, beat the cream cheese, sour cream, and sugar until smooth, about 3 minutes. Add egg yolks one at a time, beating thoroughly after each addition. Beat in orange zest, orange juice, lemon juice, and vanilla.

Using clean beaters and a clean bowl, whip the egg whites and cream of tartar on low speed until combined, 1 minute. Increase speed to high and whip until mixture forms stiff peaks when beaters are lifted, 2 to 3 minutes. Gently fold into the cream cheese mixture until just a few fluffs of white remain.

Pour mixture into the frozen crust, smoothing the top. Bake until puffed, lightly browned and set on sides but still with a little jiggle in the center, 50 to 60 minutes. Prop open the oven door, turn off the heat, and let rest in the oven for 1 hour. Cake will rise in the oven, but then will settle back down upon cooling. Remove to a wire rack and cool to room temperature. Cover and refrigerate at least 6 hours or up to 3 days before serving.

Notes: You can replace the Panera Bread Orange Scones with 1 1/2 cups of butter cookie crumbs and 1/4 cup of melted butter combined in a food processor. Either crust can be made ahead and frozen for up to 2 days. The entire cheesecake can also be baked and refrigerated for up to 3 days before serving.

Cranberry Apple Crunch


CRANBERRY APPLE CRUNCH
Panera Bread Restaurant Recipe

1 1/2 pounds Granny Smith apples (about 3 small), peeled, halved, and sliced
2/3 cup fresh or frozen cranberries
2/3 cup granulated sugar
2 teaspoons lemon juice
2 tablespoons + 1/2 cup unbleached all-purpose flour
1/2 cup shelled pistachios
3/4 cup brown sugar
1/2 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons cold butter, cut into pieces

Heat the oven to 375 degrees. Coat a 2 quart baking dish with cooking spray or butter. In a large bowl, toss together the apples, cranberries, granulated sugar, lemon juice, and 2 tablespoons of flour. Pour the mixture into the prepared baking dish.

In a food processor, combine the pistachios, brown sugar, oats, cinnamon, salt, butter, and remaining 1/2 cup of flour. Pulse until the mixture resembles coarse crumbs. Spread the topping over the fruit and bake until golden brown and bubbly, 35 to 45 minutes. Serves 6.

Note: If you don’t have pistachios, use pecans, walnuts, or almonds instead.

Salted Caramel Apple Crisp


SALTED CARAMEL APPLE CRISP
Panera Bread Restaurant Recipe

2 pounds (4 - 6 medium) Granny Smith apples, peeled and sliced
1/2 cup granulated sugar
1 tablespoon lemon juice
2 tablespoons + 1/3 cup all-purpose flour
2/3 cup dark brown sugar
1/2 cup old-fashioned rolled oats
1 1/2 teaspoons ground cinnamon
6 tablespoons butter, cut into pieces
1/2 teaspoon salt, preferably smoked
5 1/2 ounces (half an 11 oz. bag) caramel candies, unwrapped
1/4 cup 2% milk

Heat the oven to 400 degree and coat a 2 quart baking dish with cooking spray. In a large bowl, toss the apple slices with the granulated sugar, lemon juice, and 2 tablespoons of flour. Spread the coated apples in the prepared baking dish.

In a food processor, combine the brown sugar, oats, cinnamon, butter, 1/3 cup of flour, and 1/4 teaspoon of the salt. Pulse just until the mixture resembles coarse crumbs. Sprinkle the topping over the fruit in the dish and bake until golden brown and bubbly, 30 to 40 minutes. Remove the crisp from the oven and let it cool slightly.

Meanwhile, combine the caramel candies and milk in a 2 cup glass measure or bowl. Microwave the mixture on high just until it can be stirred smooth, 1 to 2 minutes, stopping every 30 seconds after the first minute of cooking. Cool the caramel sauce slightly; then drizzle it over each serving. Sprinkle each serving with some of the remaining 1/4 teaspoon of salt. Serves 8.

French Toast Bagel Pudding


FRENCH TOAST BAGEL PUDDING
Panera Bread Restaurant Recipe

2 Panera Bread French Toast Bagels, cut into bite-size pieces
3/4 cup raisins (optional)
4 large eggs
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon salt
2 cups 2 percent milk
1 cup half-and-half
grated zest of a 1/2 orange

Preheat oven to 350 degrees. Coat a 2 quart baking dish or eight (6-8 oz.) ramekins with cooking spray and set the dish or ramekins on a rimmed baking sheet. Put bagel pieces in baking dish or ramekins in an even layer. If using raisins, scatter on top.

In a large bowl, whisk together eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt until blended. Whisk in milk, half-and-half, and orange zest. Pour egg mixture over bagel pieces, then press down with a spatula until completely coated. Let stand at room temperature for 30 minutes, pressing down now and then to saturate bagel pieces.

Put baking sheet with the baking dish or ramekins in the oven, then pour very hot tap water into the baking sheet to about 1/4 inch up the sides of the baking dish or ramekins. Bake until pudding is just set in the center, 60 to 75 minutes for the baking dish or 35 to 45 minutes for ramekins. Remove and let cool until warm to the touch. Serves 6.

Chocolate Caramel Custard Cake


CHOCOLATE CARAMEL CUSTARD CAKE
Panera Bread Restaurant Recipe

Serves 8

3 eggs
1 1/2 tablespoons brandy
1 1/2 cups sugar
2/3 cup unsweetened cocoa powder
2/3 cup finely ground wafer cookie crumbs (chocolate or vanilla)
1 1/2 cups 2% milk
2 tablespoons + 1/4 cup warm water (105 to 115 degrees)

In the bowl of an electric mixer on medium speed or using a sturdy whisk, whip the eggs, brandy, and 1/2 cup of the sugar together until smooth, about 2 minutes. Add the cocoa powder and cookie crumbs, and whisk until smooth. Gradually add the milk in two stages, stirring until smooth between additions to avoid lumps. Cover and refrigerate the batter overnight.

Pour the remaining 1 cup of sugar into a heavy sauté pan (not nonstick). Add 2 tablespoons of warm tap water, stirring until the sugar is evenly moist. Cook over medium heat until the sugar begins to turn light amber in color, 5 to 6 minutes. If the top crystallizes and hardens, stir the crystals back into the liquid sugar until melted. When the sugar is evenly golden, reduce the heat to medium, stand back, and gradually pour in 1/4 cup of warm water; it will bubble and steam. Cook and stir the caramel just enough for it to remelt and become a pourable syrup, about 30 seconds.

Immediately pour the caramel syrup into a metal or ceramic 9 inch round cake pan or other 8-cup baking dish (avoid glass, as the hot caramel may shatter it). The bottom of the pan or dish should be covered with a 1/4 inch thick layer of caramel. Refrigerate the caramel until it is completely cooled (it should feel tacky), at least 1 hour or up to 4 hours.

Heat the oven to 300 degrees. Bring a 1 1/4 quart size pot of water to a boil. Briefly stir the refrigerated chocolate mixture; then pour it into the pan over the caramel. Set the pan into a larger, deeper pan (such as a roasting pan) and pour boiling water into the deeper pan to fill about halfway up the cake pan. Bake until slightly puffed yet wobbly in the center like a firm custard, 40 to 50 minutes. Remove the pan from the water and let it cool on a rack for 15 minutes. Refrigerate the cake in the pan until completely cooled, at least 2 hours or up to 4 days.

To unmold the cake, run a wet knife around its edge, and top it with a large plate or platter. Invert both pan and plate, shake the pan to loosen the cake, and then lift off the pan. Cut the cake into eight wedges and serve each with some liquid caramel from the plate.

Cherry Crisp


CHERRY CRISP
Panera Bread Restaurant Recipe

Serves 6

6 cups pitted cherries, coarsely chopped (about 2 pounds)
1/2 cup sugar
2 tablespoons all-purpose flour, unbleached
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
pinch of salt
2 cups cookie crumbs from Panera Bread Toffee Nut Cookies (3 to 4 cookies)
1/2 cup cold butter, unsalted, cut into pieces
1/2 cup old fashioned rolled oats

Preheat oven to 400 degrees. Toss the cherries with the sugar, flour, lemon juice, cinnamon, and salt in a large bowl. Coat a 2 quart baking dish with cooking spray. Spread the fruit mixture in the dish in an even layer.

Place the cookie crumbs in a food processor. Add the butter and pulse until cut into crumbs. Add the oats and pulse just until combined. Spread the cookie mixture evenly over the fruit. Cover loosely with foil and bake for 20 minutes. Uncover and bake for 20 to 30 minutes longer, or until the top is crisp.

Peanut Butter Banana Bread


PEANUT BUTTER BANANA BREAD
Panera Bread Restaurant Recipe

Serves 10

1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup creamy peanut butter
1/4 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)

Heat the oven to 350 degrees. Coat an 8 by 4 inch loaf pan with cooking spray. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.

Beat the peanut butter, butter, and sugar with a mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs one at a time on medium speed, and then beat in the vanilla extract. Beat in the flour mixture on low speed. Fold in the mashed bananas.

Spoon the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center of the bread comes out clean, 50 to 60 minutes. Cool the bread in the pan for 10 minutes; then remove it to a rack to cool completely.

Double Chocolate Peanut Butter Chubbies


CHOCOLATE PEANUT BUTTER CHUBBIES
Panera Bread Restaurant Recipe

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup peanut butter (smooth or chunky)
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 cups bittersweet or semisweet chocolate chips
1 cup chopped unsalted roasted peanuts

Whisk the flour, cocoa, baking soda, and salt in a medium bowl until relatively free of cocoa lumps.
Put the butter, peanut butter, and sugars in a large bowl, and beat with an electric mixer on medium speed until lighter in color and fluffy, 1 to 2 minutes. Beat in the eggs and vanilla on low speed. Stir in the flour mixture with a spoon. Stir in the chips and nuts.

Position your oven racks in the upper and lower thirds of the oven. Heat the oven to 350 degrees and line 2 large baking sheets with foil.

Roll the dough between your palms into 1 1/2 inch balls and set them on the prepared sheets about 1 inch apart. Bake just until the cookie centers look dull instead of shiny, about 10 minutes. (Cookies will feel soft to the touch but do not bake further.) Cool for 5 minutes in the pan. Slide the foil off the baking sheet to transfer the entire batch of cookies to a cooling rack. Loosen them from the foil when they are firm enough to hold their shape. Then cool them completely on the rack.

Oatmeal Raisin Cookies


OATMEAL RAISIN COOKIES
Panera Bread Restaurant Recipe

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1/4 cup unsweetened applesauce, drained in a sieve
1 teaspoon vanilla extract
1 1/4 cups old-fashioned rolled oats
1/2 cup raisins

Heat the oven to 375 degrees. Line two baking sheets with foil.

Stir together the flour, baking powder, baking soda, salt, and cinnamon; set the mixture aside.

In a medium bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, 2 minutes. One at a time, add the brown sugar, egg, applesauce, and vanilla extract, beating thoroughly between each addition.

One at a time, gently stir in the flour mixture, oats, and raisins. Drop the dough by teaspoonfuls about 2 inches apart on the prepared baking sheets. Use a fork to gently flatten the mounds of dough.

Bake until the cookies are lightly browned and look dull on the surface but are still soft and moist, 8 to 10 minutes. Grab and slide each foil sheet of cookies from the pan to a rack to cool for 10 minutes. Remove the cookies from the foil to cool completely.

Dark Chocolate and Tahini Cookies


DARK CHOCOLATE and TAHINI COOKIES
Panera Bread Restaurant Recipe

4 ounces dark chocolate (about 60 percent cacao), chopped
1 3/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, softened
1 cup light brown sugar
3 tablespoons tahini (sesame seed paste)
1 egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons white sesame seeds

Heat the oven to 350 degrees. Place the chocolate in a medium heatproof bowl and place the bowl in the oven, stirring every 30 seconds or so, until the chocolate melts just enough to be stirred smooth, about 3 minutes. Lightly grease a large baking sheet.

Whisk together the flour, baking powder, and salt in a small bowl.

Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy, 3 to 4 minutes. Beat in the melted chocolate, tahini, egg, vanilla extract, and almond extract. Mix in the flour mixture on low speed.

Cover and chill the dough for 30 minutes or up to 8 hours (if chilling that long, let the dough warm up for 30 minutes before rolling). Roll into 1-inch balls between your palms and place the balls on the prepared sheet, leaving at least 1-inch between each ball. Dip a fork in cold water and flatten the balls by pressing the fork in a crisscross pattern on each one. Sprinkle with the sesame seeds.

Bake until the cookies are almost firm and the tops are barely dry (slightly underbaked), 6 to 8 minutes. Cool 5 minutes on the sheet, then transfer to racks to cool completely.

Flourless Chocolate Fudge Torte


FLOURLESS CHOCOLATE FUDGE TORTE
Panera Bread Restaurant Recipe

Serves 12

cocoa powder, for dusting pan
12 ounces bittersweet and/or semisweet chocolate (average about 65% cacao), chopped
8 tablespoons unsalted butter, plus more for greasing pan
6 eggs
1 shot (2 tablespoons) espresso or strong brewed coffee
1/8 teaspoon cinnamon
pinch of salt
1 cup sugar
1 cup whipped cream, optional
1/2 cup raspberries, optional

Preheat oven to 350 degrees. Butter bottom and sides of a 9 inch springform pan. Line bottom with parchment paper, then butter the paper. Dust the inside of the pan with cocoa powder, tapping out excess.

Put the chopped chocolate and butter in a large microwaveable bowl and microwave in 30-second increments, stirring between increments, just until it can be stirred smooth. Let cool.

Separate the eggs, putting 4 of the whites in the bowl of a mixer and all 6 yolks into the warm chocolate mixture. Discard the remaining 2 whites. Whisk the yolks, coffee, cinnamon, and salt into the chocolate mixture until smooth.

Beat the 4 whites on medium speed until they form soft peaks when beaters are lifted, 3 to 4 minutes. Gradually add sugar and beat on high speed until the whites form stiff peaks when the beaters are lifted, 3 to 4 minutes more. Stir 1/4 of the whites into the chocolate mixture to lighten it. Gently fold in remaining whites.

Pour into the prepared pan and smooth the top. Put the pan into a larger pan, such as a roasting pan or a rimmed baking sheet, and put both pans in the bottom third of the oven. Pour boiling water into the larger pan to come about 1 inch up side of cake pan.

Bake until torte is just firm to the touch and a toothpick inserted in the center comes out almost clean, 40 to 50 minutes. Remove from water bath and let cool completely on a cooling rack. Spread on an even layer of whipped cream and top with raspberries if you like. Remove outside of springform pan to serve.