I'm making a strata for a brunch today.
Just took it out of the fridge.
Will be going into the oven in a half hour.
As I look at it, not all the egg/milk mixture is absorbed into the bread. The mixture is kind of sitting in an egg/milk mixture. Is that normal?
Should I decant some of that off?
The reason I'm concerned is that when I looked at other recipes yesterday I saw that some had a much higher egg to milk ratio. (Like 8 or 9 eggs to 2 cups milk. Mine has 4 eggs to 2.5 cups milk. I tripled the recipe so I have 12 eggs to 7.5 cups milk. But it didn't all fit in the pan.
One reason I'm a little worried is that I have to leave for an event and my SO will be taking this out of the oven.
Can I stop worrying or should I drain some off.
Updated 1 year ago | 6
Updated 2 years ago | 4
Updated 1 year ago | 7
Updated 1 year ago | 13
Updated 1 year ago | 3