Then, I separated the dough into rolls, stuck them into the fridge overnight, and
baked them the next day at 400 degrees with ice on the bottom rack of the oven to create steam.
Could I prep it the day before and
bake it the next day?
I baked them the next day and they were perfect.
I want to make it again this week but won't have very much time so do you think I can make it all the day before and
bake it the next day?
I let them chill overnight and
baked them the next day.
It might be too late now, but you can definitely prep this ahead of time and
bake it the next day.
I also let the bread soak in the egg / milk / spice mixture in the fridge overnight and
baked it the next day.
Mixed it up before going to bed and
baked it the next day.
I mostly use over night dough method and
bake it next day.
When
you bake it the next day, it becomes puffy, golden, and crunchy on the outside with a warm custard - like interior.
Have you ever tried prepping the casserole and
baking it the next day?
Or even if you coat the eggplant and get it all set up ahead of time, cover and refrigerate the pieces on a baking sheet, and then
bake them the next day — I think that method might be a safer bet.
This is ideal for a brunch party; the entire casserole can be assembled the night before so all that's left to do is
bake it the next day.
You can make this ahead of time, refrigerate overnight, and
bake it the next day.