Notes about making strata for 12 portions.
There’s no need to multiply the quantity of sausage, onions, mushrooms, spinach and cheese. Only the bread, eggs and milk are multiplied.
Cut the bread in bite-size cubes and do it a day in advance. Let it dry on a cooling rack to have good aeration. Cut enough pieces of bread to cover the bottom of the white roasting pan, but without crowding it otherwise it will be too “bready”. It will be more than 2 cups of bread pieces for sure. Maybe around 4 or 5 cups.
Use the red large Le Creuset to prepare the sausage, onions, mushrooms and spinach. It's ok to do this part a day before making the stratta.
Use 12 eggs and 2 ½ to 2 ¾ of whole milk
This liquidy part of the stratta is to moisten the bread, but not excessively so that it falls apart and the mixture becomes soupy.
Leave all this mix overnight in a glass bowl, not in the roasters as they'd be too cold and the baking would take longer
Cover the stratta with around ½ bar of Sarvechio aged cheddar, grated
It took around an hour for the stratta to be ready. The bread was soft and keeping its shape. The cheese on top took a while to become browner and crunchy
The stratta was a success!
