I tried making a strata today. It didn't turn out so well. The idea was to fry up some sausage, then make what is, essentially, a brioche, folding the sausage into it and then submerging it overnight in a mix of eggs and liquid. Despite what the fine folks at America's Test Kitchen (their motto: If its a kitchen tool, we have it) say, it didn't turn out light, airy, and tasty. More like sodden, greasy, and lumpy.
I'll probably try it again, but I'll scale the recipe way down and mess with the proportions of the ingredients. See what happens.
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