Oops! I made this for breakfast on Thanksgiving morning. It was really too soggy for us. I baked it much longer than the 60 - 70 minutes and egg liquid was still bubbling in it. It probably was in the oven about 1 and 1/2 hours and it was very wet inside when we cut into it. I'm pretty sure I did everything the recipe suggested - bacon, 12 cups of cubed bread ( a small rustic white loaf and added some sourdough to measure up to 12 cups of bread). Oh well, it was an experiment. I have three thoughts: 1.) was your bread very dry before you mixed everything together? That would impact this greatly! The drier the bread, the more it soaks up the custard 2.) did you allow the strata to sit overnight before baking it off? Allowing the bread to soak up the liquid is crucial here. 3.) Did you allow the strata to rest after baking? Letting it hang out for a good hour before serving seems like a long time, but it allows the custard to finish cooking and firm up. These tips might help if you decide to try it again! -Kim@KAF

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