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Strata with Sausage and Greens
Recipe question for: Strata with Sausage and Greens


Merrill S. December 18, 2013
Glad you liked it!
Merrill S. December 15, 2013
Hope it turned out okay! This has slightly less custard than some stratas -- which is why the resting time is really important so it can really soak onto the bread. I like the top a little crisp, so that's why I do it this way!
PaigeBakes December 18, 2013
It was delicious, Merrill. And, I'm in total agreement with you that the crisp top works. I'll be putting this in the regular rotation.
Merrill S. December 14, 2013
It really should chill for at least a couple of hours before you bake it -- otherwise the custard won't soak completely into the bread, and you'll have an uneven texture.
PaigeBakes December 15, 2013
Thank you! I ended up saving it for the next day so it was chilled overnight. I measured everything, but I didn't seem to have enough custard to filling. It looks dry. I'm sure it will be delicious! In the oven now...
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