Notes about making stratta for 9. Maybe one recipe would have been enough, but without any leftovers.
If doubling the recipe there's more room for modifications. I used two roasters
Cut the Levain sandwich bread (from Patisserie 46) 2 days in advance in bite size cubes. Let it dry out to become very firm. I used enough bread to sparsely cover the botton of the roasters making 1 layer of the bread cubes
Use the red large Le Creuset to prepare the sausage, onions, mushrooms and spinach. It's ok to do this part two days before making the stratta.
Sausages used:
1 package of the Italian
1 link of Andouille
1 link of another sausage of preference
2 cartons of cremini mushrooms were enough (16 oz total)
1 big onion
1 large and 1 normal size containers of spinach were enough. This actually is the total recommended for 1 recipe, but was enough for twice of it.
Cheeses used, all mixed up:
1 package of slided Swiss cut into small pieces (we didn't find it shredded)
1 bag of cheddar
½ bar of Sarvechio aged cheddar, grated
Use around ½ to mix and save the rest to sprinkle over the stratta
Day before:
12 eggs
2 ½ to 2 3/4 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
It took around an hour for the two roasters of 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!
