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RSS Channel: Comments on: Strata
with a sprinkle of fancy
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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,