By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/strata-recipe/comment-page-1/#comment-633717">Cindy</a>.
I bake uncovered. If you find your oven is browning the top more than you'd like you can tent with foil near the end.
By: Cindy
Should you bake it covered or uncovered?
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/strata-recipe/comment-page-1/#comment-633105">Amy Johnson</a>.
You could replace the heavy cream with more milk, you can even use 2% milk it just won’t be quite as rich.
By: Amy Johnson
Hello!
Is there anyway to reduce the fat in this recipe without sacrificing the flavor and texture? Thanks so much!
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/strata-recipe/comment-page-1/#comment-629328">Jacqueline Gnot</a>.
No worries at all! I'm so glad you've enjoyed my recipes!
By: Jacqueline Gnot
In reply to <a href="https://www.cookingclassy.com/strata-recipe/comment-page-1/#comment-629326">Jaclyn</a>.
I’m sorry to have not read the whole thing. Thank you so much. I have made a lot of your recipes and they are all fabulous!
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/strata-recipe/comment-page-1/#comment-629322">Jacqueline</a>.
Yes it should rest at least one hour in the fridge or overnight. Listed there but not until step 11 :).
By: Jacqueline
Can you make the strata the day before and then bake it the next morning? Thank you,