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Vegetarian, Northern, Eastern and Western France

Cheesy bread soup gratin

Cheesy bread soup gratin, or panade, is a rustic French soup made from stale country bread simmered in vegetable broth and topped with melted Gruyère. It serves 4 in 50 minutes, rates as very easy, and costs €1.20 per serving. The key is letting the bread soak long enough to turn as thick as mashed potatoes before it goes under the broiler.

I'm suggesting a panade, this country style stale bread soup simmered in broth and topped with melted cheese, that warms you down to your fingertips.

Cheesy bread soup gratin
Total time
50 min
Difficulty
Very easy
Cost per person
€1.20
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

A panade gives stale bread a second life. Simmered slowly in a broth flavored with softened onion and a touch of nutmeg, the bread loses its toughness and turns into a thick, almost creamy soup, without a drop of cream. The melted Gruyère on top adds the golden crunch the dish was missing, plus a salty edge that wakes up all that softness underneath.

This is the dinner for a cold evening when you walk in frozen and don't want to fuss over dinner. Kids generally love the soft, melty texture and the bubbling cheese, as long as you go easy on the nutmeg. It's also a smart way to use up leftover country bread before it gets too hard, with ingredients you probably already have at home.

The ingredients

4 people

Bakery

  • Stale country bread 400 g

Pantry

  • Vegetable brothoften in the pantry 1.2 l
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Garlic 1 cloves

Dairy

  • Butter 50 g
  • Grated Gruyère 120 g

Allergens Gluten, Lactose, Celery

The step by step recipe

  1. Thinly slice the onions and let them soften slowly in the butter. 15 min

    Well softened onion adds a sweetness that balances the broth.

  2. Add the hot broth, salt, pepper, and nutmeg, and bring to a simmer.

    Use a broth with real flavor, it carries the whole soup.

  3. Crumble the stale bread into the soup and let it simmer, stirring. 20 min

    The soup should turn as thick as mashed potatoes.

  4. Pour the panade into a gratin dish or individual bowls, and sprinkle with Gruyère.

    Rub the dish with garlic before filling it.

  5. Broil until the cheese is golden and bubbling. 8 min

    Watch closely, it can go from golden to burnt fast.

Our tips to get it right

  • Pick bread that's genuinely stale, even a bit hard, since it soaks up the broth better without turning into mush.
  • Stir regularly while it simmers so the bread breaks down evenly and the soup thickens without sticking to the bottom of the pot.
  • Slide the panade under the broiler only at the very last moment, the cheese should just start bubbling, not dry out.

The variations

  • Swap the Gruyère for Comté or Emmental depending on what's in your fridge, you'll still get that golden, bubbly top.
  • For a richer version, stir a beaten egg into the panade right before pouring it into the dish, it makes the texture even silkier.
  • For kids in a hurry, serve the panade straight in individual bowls, they broil faster and everyone gets their own crispy portion.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Crispy bacon bits on top
  • A glass of dry cider

Storage

The panade keeps for 2 days in the refrigerator in a sealed container. It thickens further as it cools, so add a splash of broth or hot water when reheating it gently on the stove. It doesn't freeze well, since the bread turns pasty once thawed.

Questions about this dish

What bread works best for a panade?

Stale country bread, ideally a day old or more, works best. It soaks up the broth without fully dissolving, which gives the panade its thick, non liquid texture.

Can you make the panade ahead of time?

You can cook it through the simmering step a few hours ahead and keep it in the refrigerator. Just reheat it gently, sprinkle on the cheese, and broil right before serving.

Can you use chicken broth instead of vegetable broth?

Yes, chicken broth works well and adds a bit more richness. Either way, pick a flavorful broth, since it's what gives the soup most of its taste.

Why did my panade turn out too runny?

This usually means the bread didn't simmer long enough or wasn't stale enough to break down properly. Let it simmer a few more minutes while stirring, it also thickens a bit more as it cools.

How long does it take to make a cheesy bread soup gratin?

Count 50 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a cheesy bread soup gratin?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cheesy bread soup gratin cost?

About €1.20 per serving, or €4.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, celery. Always check the labels of the products you buy.

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